Name: Boozy Rum Cake
Yield: Makes one 9-inch, 4-layer cake (serves 10)
Ingredients: 1 cup (240 grams) water; 2 cups (480 grams) milk; Pinch of kosher salt; ¼ teaspoon kosher salt; ¾ cup (150 grams) sugar; 6 egg yolks; 1 cup (200 grams) sugar; 1⅓ cups (270 grams) sugar; 2 cups (240 grams) cake flour; ½ cup (120 grams) light or dark rum; 1 cinnamon stick; 1 tablespoon plus 1 teaspoon light or dark rum; ½ cup (120 grams) heavy cream; 1 teaspoon vanilla; 8 eggs, separated; Pinch of ground cloves; 3 tablespoons light or dark rum; ½ cup (120 grams) fresh orange juice (about 2 oranges); 6 tablespoons (45 grams) cake flour; 1½ cups (360 grams) heavy cream; 3 tablespoons sugar; 1 tablespoon cornstarch; 1 teaspoon finely grated orange zest

Preparation info

Makes one 9-inch, 4-layer cake (serves
10
)

Difficulty
Easy

Appears in

Flour

By Joanne Chang

Published 2010

About

I originally developed this cake as a restaurant dessert. After I left Mistral to open Flour, Jamie Mammano, my chef at Mistral, asked if I would continue to create desserts for him that his pastry prep staff could execute until he found a replacement for me. This cake was perfect: it’s one of those desserts that tastes a lot more complicated than it is to make. For the restaurant, individual ramekins of an easy-to-make sponge cake were filled with basic pastry cream flavor