Rum Flan Cake
photo by Bonnie G #2
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 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
-
CHIFFON CAKE BATTER
- 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
-
TO SERVE
- whipped cream
directions
- 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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Reviews
-
What a great recipe, a change from regular flan, but all the great creamy taste with the addition of the soft chiffon cake. I thought it was going to be harder and I did have a little trouble with the directions, but when all was said and done it was a steller delight that everyone raved about -
This is an excellent dessert for any ocassion we just love it
-
love this recipe i make it all the time for my family and friends
RECIPE SUBMITTED BY
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