Sabrina Cake

Most Israeli's would recognize the name of this cake.  In fact when Hagit makes this cake, here on Long Island, and takes it to an Israeli gathering, it creates quite the conversation.  Everyone has a fond memory of the coffee shop, cafe or an occasions when they ate a Sabrina Cake for the first time. 
It is a cake everyone loves because it reminds them of home.
So here it is for you to recreate in your own kitchen.

Sabrina Cake
5 eggs (extra large)
5 tbsp white sugar
3 tbsp plain bread crumbs
3 tbsp self rising flour

Syrup
1 cup of water
1/2 cup sugar
2 tbsp of rum (the real thing or extract is fine too)

Topping
1 container of heavy cream
2 tbsp sugar

1.  Separate the eggs, whip the whites and gradually add the eggs whites
2.  When the whites are stiff, fold in the yolks (that you have mixed gently), breadcrumbs and flour
3.  Pour into a spring pan and bake in a pre heated oven at 325 for about 25 minutes
4.  Meanwhile boil the water, sugar and rum
5.  When the cake is done, remove from the oven and immediately pour the syrup all over the cake
6.  TIP: As soon as you have removed the cake from the oven, make at least 9  2" slits all over the cake so that when you pour the syrup it is able to penetrate throughout the cake
7.  If using a spring pan for this cake, place a large plate under before pouring the syrup to avoid leaking all over the place
8.  While the cake is cooling off, whip the heavy cream, adding the sugar, whip until stiff
9.  When the cake is cool, top it with the whipped cream and refrigerate for a few hours to a day before serving

Enjoy,

Hagit and Dafna