Christmas Special: Traditional Rum Cake Recipe!!!
If you want to eat traditional rum cake with Santa and gifts on Christmas, then make it at home. You can make this very tasty cake very easily.
Christmas is incomplete if there is no cake. If you make this healthy and tasty cake at home, you can eat it for many days. The special thing is that you can feed it to children too. Eating this cake in winter will give you a very pleasant feeling. So let's learn how to make it.
To make Rum Cake you will need
Cake flour 2 1/2 cups (all-purpose flour or flour, whichever you prefer)
Baking powder 1 1/4 tsp
Salt 1 tsp
Baking soda 1/4 tsp
Sugar, 1 3/4 cups
Unsalted butter melted 10 tablespoons
Buttermilk 1/2 cup
Rum 1/2 cup
Vegetable oil 3 tbsp
Vanilla extract 1 tbsp
Large egg yolk 6
Egg white 3
So let's make rum cake
If you have OTG, preheat the oven rack to 180 degrees for the first 10 minutes. And if you have an oven, heat it to 350 degrees. If you do not have an oven or OTG, then keep a pan on a gas and spread a layer of salt in it. If you don't want to add salt, then put a cooker net under it. And make it hot.
Now in a large bowl, whisk together the cake flour, baking powder, salt, baking soda, and 1 1/2 cups sugar. In a separate medium bowl or large measuring cup, whisk together melted butter, buttermilk, rum, oil, vanilla and yolks. In the clean bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy, about 30-45 seconds. While whisking, add the remaining 1/4 cup sugar. Continue mixing the batter until peaks form, approximately 60-90 seconds. Take out the whipped egg whites in a separate bowl and keep aside.
Pour the flour mixture into the mixing bowl. Again using the whisk attachment, gradually pour in the butter mixture and mix on medium speed just until it comes together about 15 seconds. Stop the mixer and whisk and scrape down the sides of the bowl. Beat with a mixer on medium speed until the mixture is smooth and completely homogeneous, about 10 to 15 seconds. Fold in the whipped white cream well, then add the remaining whites and fold gently.
Pour this solution evenly into the sugar pan. Bake for 40-50 minutes, or until a toothpick inserted in the centre of the cake comes out clean. (Do not over-bake!) Transfer the cake to a cooling rack and let it cool for at least 15 minutes.
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