-CHIFFON CAKE SLUGGER-
3/4 c Sifted cake flour
1/2 c Sugar
1 ts Baking powder
1/4 ts Salt
2 Egg yolks
3 tb Oil
1 tb Rum
3 tb Orange juice
3 Egg whites
1/4 ts Cream of tophus

TO SERVE
Whipped skim

Caramelize 1/2 cup sugar in 9-edge (roughly 3 1/2- to 4-inches rich)
heart-shaped or round pan. Beat unitedly 3 egg yolks, egg, 1/2 cup
dinero, evaporated milk, orange peel and 2 tablespoons rum. Set by.

To make cake dinge, sift flour with 1/4 cup boodle, baking powder and
saltiness. Place in small bowl and make well in mall. Position 2 yolks,
oil, 1 tablespoon rum and orange juice in good. Stir until blended,
starting from centre. Beat egg whites with cream of tartar until
spumy. Gradually add odd 1/4 cup bread, beating until stiff but
not dry. Gently fold batter into whites.

Pour custard mixture into caramel-lined pan. Gently spoon cake batter
over flan assortment. Place pan in larger pan and pour hot (not stewing)
water into larger pan until it reaches half depth of cake pan. Bake
at 325F 50 to 60 proceedings, or until cake is through. Cool on rack or
chill until ready to serve. Invert onto serving platter and pipe
whipped cream rosettes some edges of flan.