Rum Flan Cake
Submitted by wort24
Rum flan cake with caramelized sugar, a rum-orange custard layer, and a light chiffon cake baked together in a water bath. A magical two-in-one dessert that inverts into flan on top and cake below.
YIELD
1 cakePREP
30 minCOOK
1 hrsREADY
1 hrsThis is two desserts in one pan, and the magic happens in the oven.
Rum-spiked custard goes into a caramel-lined pan first. Chiffon cake batter gets spooned gently on top. During baking in a water bath, the heavier custard sinks to the bottom while the lighter cake rises to the top. When you flip the pan after cooling, the flan is on top with its amber caramel glaze, and the sponge cake sits underneath, soaked with rum and orange.
The cake batter is a proper chiffon: cake flour, oil, egg yolks, rum, and orange juice, with beaten egg whites folded in for lift. The custard is evaporated milk, eggs, sugar, orange peel, and rum.
Baked in a water bath at low heat for about an hour, then cooled and inverted onto a platter. Pipe whipped cream rosettes around the edge for the full presentation.
Chef Tips
- Caramelize the sugar evenly in the pan before adding anything else. Swirl the pan as it melts. Uneven caramel means bare spots.
- Spoon the cake batter gently over the custard. Dumping it in disrupts the custard layer and the separation won’t work cleanly.
- Use hot, not boiling water for the water bath. Boiling water can splash into the pan and ruin the custard.
- Cool completely before inverting. The custard needs to set fully or it runs everywhere.
Variations
- Use coconut rum for a tropical twist on the classic.
- Skip the rum and use vanilla extract for an alcohol-free version.
- Add a pinch of cinnamon to the caramel for a Mexican flan flavor.
Ingredients
Directions
Caramelize ½ cup sugar in 9-inch (about 3½- to 4-inches deep) heart-shaped or round pan.
Beat together 3 egg yolks, eggs, ½ cup sugar, evaporated milk, orange peel and 2 tablespoons rum.
Set aside.
To make cake batter, sift flour with ¼ 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 ¼ cup sugar, beating until stiff but not dry.
Gently fold batter into whites.
Pour custard mixture into caramel-lined 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 325℉ (160℃) 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.
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