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1
Make the rum carrots.
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2
Measure the shredded carrots into a pan with a non-reactive surface such as glass or enamel.
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3
Add the sugar and rum and mix to combine.
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4
Heat over low heat while mixing continuously.
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5
When the whole thing starts to bubble and the carrots softened, take it off the heat and leave to cool.
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6
The rum carrots are done!
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7
This lasts for about a week in the refrigerator.
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8
Preliminaries: Bring the butter to room temperature.
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9
Preheat the oven to 200C.
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10
Line the bottom of the cake pan with kitchen parchment paper.
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11
Do this by putting the pan on a sheet of paper and drawing around it with a pencil, and cutting inside the line.
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12
Preparing the cake: Put the butter in a bowl, and cream well with a wooden spatula.
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13
Add the sugar, and mix in well.
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14
Add the egg yolks one by one, mixing well between additions.
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15
Add the cooled down rum carrots, and mix well again.
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16
Whip the egg whites until they form peaks in another bowl that has no oil or moisture on it.
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17
Switch to using a rubber spatula.
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18
Add half of the whipped egg white from Step 7 to the batter from Step 6, and mix together.
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19
Add the sifted cake flour to the batter and mix lightly.
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20
Don't over mix!
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21
Add the rest of the egg white and fold it in, trying not to beat it.
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22
Pour the batter into the cake pan, and hit the pan several times on the bottom to eliminate any air bubbles.
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23
Bake in a preheated 200C oven for 30 minutes (this depends on the shape and size of the cake pan and the oven, so please adjust).
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24
If a bamboo skewer stuck in the middle comes out clean, it's done.
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25
During or after baking, the butter will bubble up around the perimeter of the cake.
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26
This is important!
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27
This makes the surface and the sides nice and crispy.
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28
Once the cake cools down the butter will be re-absorbed into the cake, so there's nothing to worry about.
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29
Try toasting the cake and serving it with whipped cream with rum, and a sprinkle of cinnamon powder.
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30
Delicious!
