Rum Flan Cake Recipe

Name: Rum Flan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 3 egg yolks; 2 eggs; 1/2 cup sugar; 13 ounces evaporated milk; 1 teaspoon grated orange rind; 2 tablespoons rum; CHIFFON CAKE BATTER; 3/4 cup sifted cake flour; 1/4 cup sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 egg yolks; 3 tablespoons oil; 1 tablespoon rum; 3 tablespoons orange juice; 3 egg whites; 1/4 teaspoon cream of tartar; 1/4 cup sugar; TO SERVE; whipped cream

Servings: persons

1/2 cup sugar
3 egg yolks
2 eggs
1/2 cup sugar
13 ounces evaporated milk
1 teaspoon grated orange rind
2 tablespoons rum
CHIFFON CAKE BATTER
3/4 cup sifted cake flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
3 tablespoons oil
1 tablespoon rum
3 tablespoons orange juice
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
TO SERVE
whipped cream

1
Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
2
Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
3
Set aside.
4
To make cake batter, sift flour with sugar, baking powder and salt.
5
Place in small bowl and make well in center.
6
Place yolks, oil, 1 rum and orange juice in well.
7
Stir until blended, starting from center.
8
Beat egg whites with cream of tartar until foamy.
9
Gradually add remaining sugar, beating until stiff but not dry.
10
Gently fold batter into whites.
11
Pour custard mixture into caramel-lined pan.
12
Gently spoon cake batter over flan mixture.
13
Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
14
Bake at 325F 50 to 60 minutes, or until cake is done.
15
Cool on rack or chill until ready to serve.
16
Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

893

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1/2 cup sugar, 3 egg yolks, 2 eggs, 1/2 cup sugar, and more.

Yes, Rum Flan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rum Flan Cake

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