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Name: Rum Flan Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 c Sugar; 1 ts Orange Peel Grated; 2 tb Rum; 3 tb Vegetable oil; 2 Eggs; 3/4 c Cake Flour Sifted; 13 oz Evaporated milk; 1/2 c Sugar; 2 Egg yolks; 3 Egg whites; 1 ts Baking Powder; 1 tb Rum; 1/4 ts Cream of tartar; 3 Egg yolks; 3 tb Orange juice; Whipped cream; 1/4 ts Salt

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INGREDIENTS

1 c Sugar
1 ts Orange Peel ; Grated
2 tb Rum
3 tb Vegetable oil
2 Eggs
3/4 c Cake Flour ; Sifted
CHIFFON CAKE BATTER
TO SERVE
13 oz Evaporated milk
1/2 c Sugar
2 Egg yolks
3 Egg whites
1 ts Baking Powder
1 tb Rum
1/4 ts Cream of tartar
3 Egg yolks
3 tb Orange juice
Whipped cream
1/4 ts Salt

Servings

INSTRUCTIONS

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

NOTES

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Rum Flan Cake

1 c Sugar
1 ts Orange Peel Grated
2 tb Rum
3 tb Vegetable oil
2 Eggs
3/4 c Cake Flour Sifted
 CHIFFON CAKE BATTER
 TO SERVE
13 oz Evaporated milk
1/2 c Sugar
2 Egg yolks
3 Egg whites
1 ts Baking Powder
1 tb Rum
1/4 ts Cream of tartar
3 Egg yolks
3 tb Orange juice
 Whipped cream
1/4 ts Salt

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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Nutrition

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Serving Size: 1 Serving (456g)
Recipe Makes: 8

Calories: 1152
Calories from Fat: 376 (33%)

Amt Per Serving		% DV

	Total Fat 41.7g	56 %
	Saturated Fat 15.9g	80 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 5.9g
Cholesterol 1347.2mg		415 %
Sodium 352.6mg		12 %
Potassium 516.2mg		14 %
Total Carbohydrate 157.6g		46 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 156.8g
Protein 36.6g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1152

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