Rum Custard Cake
Rum Custard Cake
Orange cake
4 eggs, separated
1 cup granulated sugar
1 cup sifted flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons hot water
2 tablespoons lemon juice
2 teaspoons grated orange peel
1/2 teaspoon cream of tartar
Orange-Rum Syrup
6 tablespoons granulated sugar
6 tablespoons water
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1/3 cup light rum
Custard
4 eggs
1/3 cup granulated sugar
1 pint half and half
1 1/2 teaspoons vanilla extract
2 tablespoons light rum
1 cup whipping cream
Frosting
1/2 cup whipping cream
Sugar
Grease and lightly flour a 9- to 10-inch springform pan, at least 2 3/4 inches deep
In a large bowl, beat egg yolks until thick and light-colored; gradually beat in sugar, beating until thick and pale
Sift flour with baking powder and salt
In small bowl, combine hot water, lemon juice, and orange peel
Add flour mixture to beaten egg yolks alternately with hot water mixture, stirring to blend after each addition
Using clean beaters, beat egg whites with cream of tartar until soft peaks form
Stir a fourth of the beaten egg whites into flour mixture, then fold in remaining egg whites carefully but thoroughly
Pour batter into prepared pan
Bake at 350 deg F for 40 to 45 minutes or until cake is golden brown and begins to pull away from the sides of the pan and springs back when touched lightly in the center
Let cool completely in pan on wire rack
To make syrup, combine sugar, water, orange peel, and lemon peel in a small pan over high heat
Bring to a boil then cook rapidly for 3 minutes
Remove from heat and let cool
Blend in the 1/3 cup rum
To make custard, place eggs and sugar in the top of a double boiler and mix thoroughly
Scald half and half; gradually stir into egg mixture
Place double boiler over gently simmering water
Cook, stirring constantly, until custard coats a meta spoon in a velvety smooth layer (10 to 15 minutes)
Remove from heat and mix in vanilla extract
Place top of double boiler into ice water to stop cooking; stir custard frequently until cool
Stir in rum
Whip 1 cup of cream until soft peaks form when beaters are lifted
Fold into cooled custard
To assemble dessert, remove pan side from cake, leaving cake on base
Carefully cut cake horizontally into 3 equal layers and lift off the top two layers
Replace the pan sides around pan bottom holding the remaining cake layer
Drizzle cake bottom layer with a third of the syrup, then cover with a third of the custard
Carefully place the middle layer of cake in the custard, sprinkle this layer with another third of the syrup, then another third of the custard
Set top cake layer in place
Sprinkle with remaining syrup, pour on remaining custard, and spread evenly
Cover cake lightly to protect top
Refrigerate for at least 6 hours or until the next day
Remove pan sides
Whip the 1/2 cup whipping cream until stiff
Sweeten slightly with sugar and spread on cake top and sides
Cut into wedges
Makes 10 to 12 servings
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