Rum Flan Cake

* Exported from MasterCook *

RUM FLAN CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Filipino Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
3 Egg yolks
2 Eggs
13 oz Evaporated milk
1 t Grated orange peel
2 tb Rum
-----CHIFFON CAKE BATTER-----
3/4 c Sifted cake flour
1/2 c Sugar
1 t Baking powder
1/4 ts Salt
2 Egg yolks
3 tb Oil
1 tb Rum
3 tb Orange juice
3 Egg whites
1/4 ts Cream of tartar
-----TO SERVE-----
Whipped cream

Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to
4-inches deep) heart-shaped or round pan. Beat
together 3 egg yolks, eggs, 1/2 cup sugar, evaporated
milk, orange peel and 2 tablespoons rum. Set aside.

To make cake batter, sift flour with 1/4 cup sugar,
baking powder and salt. Place in small bowl and make
well in center. Place 2 yolks, oil, 1 tablespoon rum
and orange juice in well. Stir until blended, starting
from center. Beat egg whites with cream of tartar
until foamy. Gradually add remaining 1/4 cup 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.

(C) 1992 The Los Angeles Times



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