Caribbean Rum Cake

_______________________________________________________________________

A simple light cake that's great for the holidays.

_______________________________________________________________________

Cake:

- 1 cup butter (room temperature)

- 2 cups sugar

- 3 cups flour

- 1/2 cup cornstarch

- 3 teaspoons baking powder

- 1 cup milk

- 2 teaspoons vanilla extract

- 12 egg whites (beaten to stiff peaks)

- 1 teaspoon salt

1. Preheat oven to 350 degrees F.

2. Cream butter and sugar. Sift flour, cornstarch and baking powder. Beat egg whites with salt to stiff peaks.

3. Add flour mixture alternately with milk to the butter mixture. Add vanilla extract

once thoroughly combined.

4. Gently fold egg white mixture into batter.

5. Bake in 3 pans for about 25 minutes

6. Let cake cool completely before frosting.

_______________________________________________________________________

Rum Flambé:

- Butter

- Brown Sugar

- Cinnamon

- Rum

1. Melt butter then add brown sugar and cinnamon.

2. REMOVE FROM HEAT, add rum and ignite (If using electric stove, light with a long match or barbeque lighter. If using gas, just tilt your pan slightly to ignite the rum.)

_______________________________________________________________________

Leche Condensada Whipped Cream:

- Whipping or Manufacturing Cream

- Sweetened Condensed Milk

1. Beat cream until you have stiff peaks. Add sweetened condensed milk to taste.

_______________________________________________________________________

To Serve:

1. Spread whipped cream between layers and pour rum flambé over the top. Can be garnished with crushed toasted hazelnuts and slivered almonds, as shown.