Rum Chiffon Cake - cooking recipe

Ingredients

1 Tbsp. unflavored gelatin
3 eggs, separated
3/4 c. sugar
4 Tbsp. dark rum
1/4 c. cold water
1 1/2 c. milk
1/8 tsp. salt

Preparation

Soften gelatin in water for 5 minutes.
Beat egg yolks.
Add milk, sugar and salt and beat.
Cook over low heat, stirring constantly, until the mixture almost boils.
The mixture should coat the back of a spoon, then add the gelatin.
Stir to dissolve. Cool until mixture begins to thicken.
Beat egg whites until stiff.
Fold into custard with rum.
Turn into a baked pie shell. Cover with whipped cream and shaved chocolate.
Chill.