Drunken Cake

Preheat oven to 350°.
Grease and flour a 9-inch round cake pan.
Put the egg whites in a large mixing bowl.
Put the egg yolks in a small bowl.
In a separate medium bowl mix the flour, baking powder, and salt.
With an electric beater or mixer, beat the egg whites until foamy and white.
Add ¼ cup of the sugar.
And beat until shiny and soft peaks form.
With the same beater, in a separate bowl beat the yolks with the remaining sugar until thick, pale yellow, and fluffy.
Add the yolks to the beaten whites, and using low speed, blend 5 seconds.
With a rubber spatula, in 3 additions, fold the flour mixture carefully into the egg mixture.
Drizzle the melted butter and vanilla over the batter, and stir gently to blend ingredients into a smooth batter.
Pour the batter into the prepared cake pan.
Bake 25 to 30 minutes, or until the cake is golden brown on top, and a tester inserted in the center of the cake comes out clean.
When done, remove the cake from the oven, and let stand in the pan on a rack 5 minutes.
(Don't cool cake.
) Meanwhile, prepare the rum syrup.
In a medium pan, stir together the sugar and water.
Bring to a boil, stirring, to dissolve the sugar; then reduce heat to low and simmer 2 minutes.
Remove from the heat, and stir in the rum.
Gradually spoon the hot rum syrup over the hot cake until it is all absorbed.
Cool at least 1 hour before serving.
Cut the cake in wedges while in the pan and serve at room temperature or cold.