RUM FLAN CAKE

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Make and share this Rum Flan Cake recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup sugar
3 egg yolks
2 eggs
1/2 cup sugar
13 ounces evaporated milk
1 teaspoon grated orange rind
2 tablespoons rum
3/4 cup sifted cake flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
3 tablespoons oil
1 tablespoon rum
3 tablespoons orange juice
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
whipped cream

Steps:

  • Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
  • Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
  • Set aside.
  • To make cake batter, sift flour with sugar, baking powder and salt.
  • Place in small bowl and make well in center.
  • Place yolks, oil, 1 rum and orange juice in well.
  • Stir until blended, starting from center.
  • Beat egg whites with cream of tartar until foamy.
  • Gradually add remaining sugar, beating until stiff but not dry.
  • Gently fold batter into whites.
  • Pour custard mixture into caramel-lined pan.
  • Gently spoon cake batter over flan mixture.
  • Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
  • Bake at 325F 50 to 60 minutes, or until cake is done.
  • Cool on rack or chill until ready to serve.
  • Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

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