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Ingredients:

Unsalted butter (for pan)

1 ½ cups all-purpose flour plus more

1 tablespoon baking powder

¼ teaspoon ground cinnamon

6 large egg whites

1 ½ cups sugar

3 large egg yolks

2 ½ teaspoons vanilla extract, divided

½ cup whole milk

1 cup evaporated skim milk

1 cup heavy cream

1 cup sweetened condensed milk

1 tablespoon Rave Review!™ Original Culinary Rum™

Directions:

Preheat oven to 350°. Butter and flour bottom and sides of cake pan. Set aside. Whisk flour, baking powder and cinnamon in a large

bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, blending between additions. Beat in 2 tsp. vanilla. Add flour mixture in 3 batches, alternating

with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.

Bake cake for 25 minutes. Reduce heat to 325°; continue baking until cake is golden brown and middlesprings back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet. Whisk 1/2 tsp. vanilla, evaporated milk, Culinary Rum and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes. Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.

Thanks for the recipe Rave Reviews!

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