Thoroughly beat egg yolks and sugar until they form smooth, pale yellow ribbons when dropped from a spoon. Beat egg whites until stiff peaks form.
Gradually add flour, cream of wheat and fold in beaten egg whites. Pour into well buttered and floured pan, filling only half way up.
Bake in 400F degree oven for 10 minutes, reduce heat to 350F for 20 more minutes or until cake pulls away from the sides of the pan.
Add vanilla to the hot milk (sweetened with a tsp of sugar) and pour all over the cake, let it soak for a couple of minutes, ease it from all sides with a spatula then tip it over on a large plate, sprinkle some rum, grand marnier or cointreau if desired, glaze with jam and let it cool.