Rum Chiffon Cake
Rum Chiffon Cake is an moderately easy dinner. Made with 1 tbsp. unflavored gelatin, 3 eggs, separated, 3/4 c. sugar, 4 tbsp. dark rum and 1/4 c. cold water, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Soften gelatin in water for 5 minutes.
Beat egg yolks.
Add milk, sugar and salt and beat.
Cook over low heat, stirring constantly, until the mixture almost boils.
The mixture should coat the back of a spoon, then add the gelatin.
Stir to dissolve. Cool until mixture begins to thicken.
Beat egg whites until stiff.
Fold into custard with rum.
Turn into a baked pie shell. Cover with whipped cream and shaved chocolate.
Chill.
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