Frenchie recipe corner – My old aunt’s Rhum cake

YES! you heard it right, Rhum cake …

I mean seriously cake and alcohol, yeah I know, how fun right!

It is a French recipe known as ‘Baba au Rum’ AKA Rhum cake. YUM

It is a pretty basic spongie cake recipe, with a Rhum sirup ,chopped fresh fruits & a sweet whipped cream known as ‘Chantilly’

Here is my ‘old aunt’s recipe’ who by the way would totally freak if she knew i referred to her as my old aunt.

Ingredients necessary:

for the cake

  • 3 large eggs

  • 1/4 cup butter + 1/2 tablespoon for greasing pan

  • 1 cup flour

  • 2 teaspoons baking powder

  • 2/3 cup granulated white sugar

  • 1/4 cup milk

For the whiped cream or chantilly

  • 1 cup heavy cream, well chilled

  • 2 tablespoons powdered sugar (pressed through a sieve to remove clumps)

  • 1/2 teaspoon of vanilla extract

For the syrup

  • 2/3 cup water

  • 1 cup sugar

  • 1/3 cup dark rum

Directions (cake):

  1. Separate eggs into two mixing bowls.

  2. Preheat oven to 350°F (180°C).

  3. Grease 6 cup ring mold with butter. (or whatever mold you choose to use, below the commonly used molds for this recipe)

     

  4. Cut butter in four pieces, place in a small glass bowl, and melt it in the microwave. Be careful: butter melts quickly (about 30 seconds) and risks to explode if you don’t give it a stir about half way through.

  5. Sift flour with baking powder into another bowl or onto a sheet of baking paper.

  6. Using a whisk, or an electric hand mixer with a whisk attachment, beat egg yolks with sugar until light colored – about 2 minutes.

  7. Add sifted flour and baking powder, melted and cooled butter, and milk. Mix until well combined.

  8. Using clean whisks, beat egg whites into stiff peaks. Stir 1/3 of the whites into the batter until fully combined. Carefully fold in the rest of the egg whites – takes about 20 folds.

  9. Pour and spread the batter evenly into the greased mold. Bake at 350°F (180°C) for 25 minutes. Remove from oven and allow to cool for five minutes before turning out onto a serving plate.

Directions (syrup) while the cake is baking:

  1. Mix water and sugar in a small saucepan. Bring to a boil on medium heat. Remove and cool 10 minutes. Stir in rum.

  2. While the cake is still hot from the oven and cooling on the serving plate, prick it in 30 or so places with a skewer. Spoon the syrup onto the cake. It helps get the most syrup into the cake if you rest the full spoon on the cake and then turn it slowly.

  3. Once all the syrup is gone from the pan, drain the unabsorbed syrup from the serving plate back into the pan and repeat the process. It may even take a third time, but eventually all of the syrup should be absorbed by the cake. Allow the cake to cool, then wrap and refrigerate until serving time.

Directions (whipped cream):

download (4)

  1. Pour cream into a well chilled bowl (could be the bowl of your mixer). Stir in sugar and vanilla.

  2. Using your mixer (I find a hand mixer works great) or a whisk (ouch, do you really want to do that to yourself?), start out on a slow speed so you don’t end up sending cream flying around the kitchen. Gradually increase speed as the cream begins thickening.

  3. It should take about 3 or 4 minutes for it to reach a stiff consistency. If it starts to look like it’s clumping, STOP immediately, you are half way to butter!

  4. Refrigerate until ready to use.

My own try at it:

 

was so good, insane!

So Yeah, I know I only post a blog once a week, but I’ll try to post baking posts once a month.

Enjoy the boozy cake Boys& Girls!

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