Squeeze the oranges and place their juice in a saucepan. Add the corn flour and stir until dissolved.

Add the sugar, butter and orange zest. Boil for 2 minutes from the moment it starts to boil, stirring constantly.

Place it in a utensil, cover it with a film and let it cool

Turn on the oven at 175 degrees without the fan.

Beat the eggs in the mixer until fluffy and add the sugar. Beat until he sugar dissolves.

Sift the flour, cocoa, baking powder and mix them. Add them alternately to the mixer bowl with the milk.

Add the zest and the aroma of rum

Place in a non-stick pan that has been greased and floured.

Bake for about 35 minutes. As soon as it comes out, place it on a griddle and let it cool.

Pierce the entire surface with a toothpick.

Put all the syrup ingredients in a saucepan and boil for 5 minutes.

Pour on the cold sponge cake the hot syrup.

Place non-stick paper on the inside of the base.

Whip the cream in the mixer until fluffy

Beat the cold orange cream with the mixer until fluffy and gradually add the whipped cream, stirring simply by hand.

Place it on top of the sponge cake and decorate.