Recipe - Rum Flan Cake

1 cup Sugar
3 Egg yolks
2 Eggs
13 ounce Evaporated milk
1 teaspoon Grated orange peel
2 tablespoon Rum

CHIFFON CAKE BATTER
Three fourths cup Sifted cake flour
One half cup Sugar
1 teaspoon Baking powder
One fourth teaspoon Salt
2 Egg yolks
3 tablespoon Oil
1 tablespoon Rum
3 tablespoon Orange juice
3 Egg whites
One fourth teaspoon Cream of tartar

TO SERVE
Whipped cream

Caramelize One half cup sugar in 9inch (about 3 One half to 4inches deep)
heartshaped or round pan. Beat together 3 egg yolks, eggs, One half cup sugar,
evaporated milk, orange peel and 2 tablespoons rum. Set aside.

To make cake batter, sift flour with One fourth 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 One fourth cup sugar, beating until stiff but not dry. Gently fold
batter into whites.

Pour custard mixture into caramellined 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini