Annella Campbell's Company Cake Recipe
Recipe Ingredients
CAKE
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup shortening
1/2 cup sugar
4 large egg yolks
1/3 cup milk
2 tsp vanilla extract
WALNUT MERINGUE
5 large egg whites
2/3 cup sugar
1/2 cup chopped walnuts
VANILLA CUSTARD FILLING
2 tbsp sugar
2 tbsp cornstarch
1 pinch salt
1 large egg yolk
1 cup milk
1 tsp vanilla extract
Recipe Preparation
PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2
8-inch layer cake pans. Dust with flour, tapping pans over sink to
remove excess flour. FOR CAKE, sift flour, baking powder and salt
together onto waxed paper; set aside. Use mixer to cream shortening
and sugar until fluffy. Add egg yolks one at a time, beating well
after each addition. Add vanilla. Combine well. Add reserved flour
mixture alternately with milk, mixing until smooth. Divide batter
between prepared pans. Use back of spoon to spread batter evenly;
this takes a little patience. FOR MERINGUE, beat egg whites until
they are thick and hold their shape but are still soft and moist. Add
sugar by the tablespoon, beating well after each addition. Divide
between pans. Use spatula to spread over batter. Sprinkle with nuts,
dividing evenly. Bake until lightly colored and toothpick inserted
into center comes out clean (it's OK if meringue cracks), about 30
minutes. Let rest 10 minutes in pans on cooling racks. Use flexible
knife to release cake from sides of pan. Gently invert cakes. Set
them meringue-side up to cool completely. Spread one meringue layer
with filling. Top with other layer, meringue-side up. It's best
served the day it is made but it can be made a day ahead and kept
cool (but not refrigerated). If made ahead, keep covered. Yield: 1
8-inch layer cake. VANILLA CUSTARD FILLING: Combine sugar, cornstarch
and salt in heavy 1-quart saucepan. Stir in egg yolk and milk. Stir
over medium heat. Stir until mixture coats spoon, about 4 minutes.
Remove from heat. Stir in vanilla. Let cool completely. If mixture
becomes lumpy, whisk vigorously, before using.
Servings: 8
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Food Tips of the Week
Advice on losing weightMake sure that you drink enough fluids. Your body requires water , it is crucial for our body's health and has no fat. It is also good in that it fills the drinker's belly and decreases feelings of emptiness. The recommended portions physicians claim that we should aim to drink as much as six cups of water every 24 hours.
Some low carb diet tips:
* Use splenda as a substitute for sugar. Many recipes that need sugar can be modified to make use of splenda. It is much lighter so you will need to do a bit of trial and error and it may not work for every dish, but it does bake up nice in most cases.
* Don't skip meals Most low carbohydrate recipes are, well...., low in carbohydrates. Your body requires energy, and carbohydrates are a very efficient source of energy. A low carbohydrate diet needs more care in monitoring you energy levels, as any energy contributed by non-carbohydrate sources is far slower to act.
Superfoods containing carotenes
(includes cilantro, mangos and tomato ketchup)
These plants contain alpha and beta carotenes thought by experts to help in helping prevent cancer, particularly of the lung, esophagus and stomach. The majority of these are also good for weight loss, so should be included in every weight loss regime.
Annella Campbell's Company Cake Recipe - Recipes 4u
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