Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Annella Campbell's Company Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Cup(s) Flour
1 Teaspoon(s) Baking Powder
1/8 Teaspoon(s) Salt
1/2 Cup(s) Shortening
1/2 Cup(s) Sugar
4 Egg yolks
1/3 Cup(s) Milk
2 Teaspoon(s) Vanilla extract
5 Egg whites
1/2 Cup(s) Chopped walnuts
2 Tablespoon(s) Cornstarch
1 Egg yolk
Directions:
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 423
Calories From Fat: 189
Total Fat: 21.4g
Cholesterol: 125.7mg
Sodium: 193.2mg
Potassium: 154.3mg
Carbohydrates: 49.9g
Fiber: <1g
Sugar: 34.9g
Protein: 8g


Scale this recipe to Servings [?]