Rum flan cake

 
                               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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