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For the cake
10 large free-range eggs, separated
100g/3½oz unsalted butter
150g/5½oz caster sugar
1 large lemon, zest only
1 tsp vanilla bean paste
150g/5½oz plain flour, sifted
65g/2¼oz cornflour, sifted
oil, for greasing
6 tbsp apricot jam
For the chocolate glaze
50g/1¾oz unsalted butter
1 tbsp golden syrup
1 tbsp rum
1 tsp vanilla bean paste
75g/2½oz plain chocolate (36% cocoa solids), finely chopped
For the vanilla glaze
250g/9oz icing sugar
1 tbsp rum
½ tsp vanilla bean paste
1-2 tbsp milk
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1st Keep
 johnny42544
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