Rum Flan Cake

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6

    • Ingredients

  • 1/2 cupsugar
  • 3egg yolks
  • 2eggs
  • 1/2 cupsugar
  • 13ouncesevaporated milk
  • 1teaspoongrated orange rind
  • 2tablespoonsrum

    • CHIFFON CAKE BATTER

  • 3/4 cupsifted cake flour
  • 1/4 cupsugar
  • 1teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 2egg yolks
  • 3tablespoonsoil
  • 1tablespoonrum
  • 3tablespoonsorange juice
  • 3egg whites
  • 1/4 teaspooncream of tartar
  • 1/4 cupsugar

    • 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.

    • Reviews

  • “This is an excellent dessert for any ocassionwe just love it”

  • “love this recipe i make it all the time for my family and friends”

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