Rum Cake With Strawberry Salad Recipe

Name: Rum Cake With Strawberry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray; 4 ounces (1 stick) unsalted butter, melted; 2/3 cup sugar, divided; 1/2 cup dark rum; 2 large egg yolks; 2 vanilla beans, split; 1 cup all-purpose flour; 2 tablespoons plus 2 teaspoons custard powder (such as Bird's brand); 1 1/2 tablespoons baking powder; 6 large egg whites; 1 cup creme fraiche; 8 teaspoons turbinado sugar

Servings: persons

Baking spray
4 ounces (1 stick) unsalted butter, melted
2/3 cup sugar, divided
1/2 cup dark rum
2 large egg yolks
2 vanilla beans, split
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons custard powder (such as Bird's brand)
1 1/2 tablespoons baking powder
6 large egg whites
1 cup creme fraiche
8 teaspoons turbinado sugar

1
Preheat oven to 300u00b0. Spray 8 (2-ounce) ramekins with baking spray. Arrange ramekins on a jelly-roll pan.
2
Combine butter, 1/3 cup sugar, rum, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed 3 minutes. Scrape seeds from vanilla bean into butter mixture; discard bean. Whisk together flour, custard powder, and baking powder in a medium bowl. Reduce mixer speed to low. Add flour mixture to butter mixture in 2 additions; beat at low speed 2 minutes or until thoroughly combined. Transfer mixture to a large bowl, scraping mixing bowl clean with a rubber spatula. Clean and dry mixing bowl.
3
Add egg whites to bowl of stand mixer fitted with a whisk attachment. Beat egg whites at medium-high speed 2 minutes or until soft peaks form. With mixer running, slowly add remaining 1/3 cup sugar to mixing bowl. Beat 1 minute or until stiff peaks form. Fold egg whites into cake batter using a rubber spatula.
4
Divide batter among prepared ramekins. Bake 18 to 20 minutes or until a skewer inserted in center comes out with dry crumbs. Cool cakes completely in ramekins.
5
Pierce cakes 4 to 5 times with a skewer. Drizzle 1 tablespoon Soaking Syrup evenly over each cake. Let stand 10 minutes.
6
Whip creme fraiche with a hand mixer 1 minute or until soft peaks form.
7
Carefully loosen edges of cakes with a knife. Invert each ramekin onto a serving plate; gently lift ramekin from cake. Sprinkle surface of each cake evenly with 1 teaspoon turbinado sugar. Holding a kitchen blowtorch about 2 inches from the top of each cake, evenly heat the sugar, moving torch back and forth, 1 minute or until sugar is completely melted and caramelized. Serve cakes immediately with whipped creme fraiche and Strawberry Salad.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Baking spray, 4 ounces (1 stick) unsalted butter, melted, 2/3 cup sugar, divided, 1/2 cup dark rum, and more.

Yes, Rum Cake With Strawberry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rum Cake With Strawberry Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions