Ingredients for Rum Flan Cake
- 1/2 cup granulated sugar, for meringue
- 6 large egg yolks
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- Orange Rind
- 1 tablespoon dark rum, for cake
- Cake Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 2 tablespoons orange juice
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup heavy cream, whipped
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How to Make Rum Flan Cake
- Preheat oven to 325°F (160°C).
- **Caramelize Sugar:** In a 9-inch heart-shaped or round baking pan, melt 1 cup of granulated sugar over medium heat, swirling the pan until the sugar dissolves and turns a rich amber color. Carefully pour the caramel into the pan, swirling to coat the bottom and sides.
- **Prepare Flan Mixture:** In a large bowl, whisk together egg yolks, eggs, 1/2 cup granulated sugar, evaporated milk, orange zest, and 2 tablespoons of rum until well combined.
- **Make Cake Batter:** In a separate bowl, whisk together flour, 1/2 cup granulated sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Add oil, 1 tablespoon rum, and orange juice to the well. Stir until just combined.
- **Meringue:** In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
- Gently fold the cake batter into the meringue until just combined.
- **Assemble:** Pour the flan mixture into the caramel-lined pan. Gently spoon the cake batter over the flan mixture.
- **Bain-Marie:** Place the pan in a larger roasting pan. Pour hot water into the larger pan until it reaches halfway up the sides of the smaller pan.
- **Bake:** Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- **Cool:** Let the cake cool completely in the pan on a wire rack.
- **Invert:** Carefully invert the cake onto a serving platter.
- **Garnish:** Pipe whipped cream rosettes around the edges of the flan cake.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
203g
Fat
27g
Carbs
23g
