Preheat the oven to 180º Celsius. Grease and flour a bundt pan.
Sift the flour with the baking powder 3 times. Set aside.
Place the butter at room temperature in the mixer bowl and cream until very soft. Then lower the speed and gradually add the sugar until the mixture is smooth.
Add the egg yolks one by one, beating well between each addition, and then add the vanilla and rum. Set aside.
In another bowl, beat the 4 egg whites to stiff peaks. When ready, incorporate them into the butter mixture gradually along with the flour, folding gently. Gradually add the milk. If it's too thick, you can add an additional 1-2 tablespoons of milk.
Put the batter in the mold and bake for 50 minutes; at the end of the time, check the cake with a toothpick; it should come out dry.
Remove from the oven and place the cake on a rack for 10 minutes to rest, then unmold and let cool.
Dust with powdered sugar before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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