Tys Rum cake. I use to make this when I work at Caruso’s Italian Restaurant in Atlanta Ga. Egg Whites Cake 6 large egg whites 1 1/3 cups sugar 1 cup all purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1 stick of butter (1/2 cup) melted 1/4 teaspoon salt 1 teaspoon pure vanilla extract Whisk the egg whites with vanilla and 2 tablespoons of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, cornstarch, salt and baking powder, then sift into the egg mixture and fold in gently. Finally fold in cool melted butter. Pour the batter into a buttered tin and bake in a pre-heated 350 degree oven for 30-40 minutes. Test for doneness with a wooden toothpick. Cool slightly before turning out of the cake tin. Double this with the 6 egg yolks from above. Southern Boiled Custard. 3 egg yolks 1/4 cup sugar pinch of salt 2 cups of milk, scalded 1/2 teaspoon vanilla southern boiled custard, although a liquid is often served as a winter holiday dessert. it is served in an old fashion or stem glass, topped with whipped cream and nutmeg. Beat the egg yolks slightly, and add the sugar and salt to them. Gradually stir in the milk. Placed the mixture in the top of a double boiler over simmering water. Stir constantly until the mixture thickens and coats a spoon. Allow it to cool, then add vanilla . When and If using to coat a rum cake add plain gelatin so it will set after it is put in the refrigerator Mix Rum and same amount of water and sugar to taste. Made sure the cake has cooled and is cold. Cut off thin top of cake to make flat, eat it/throw away? Now cut cake in half-length wise. Set top part off to side. Take bottom half and soak with rum/sugar. Ladle half of custard over this, custard must be cool also but not to the point of being set. Lay top half of cake on bottom half, ladle rest of custard on top of this. Refrigerate till it is set up. Whip whipping cream and apply to cake. Eat and drink this and be happy. ty
Posted on: Fri, 31 Jan 2014 16:27:58 +0000
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