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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mamaw's Pink Center Cake Recipe

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This recipe for Mamaw's Pink Center Cake is from The McCauley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
2 1/2 cups sugar
14 egg whites
1/4 tsp. soda
1 tsp. vanilla
3 cups cake flour
1 rounded teaspoon cream of tartar
1/2 tsp. almond extract
a few drops of red cake coloring
Directions:
Directions:
Have all ingredients at room temperature. Sift sugar and flour before measuring. Sift flour and baking soda together. In large bowl, combine butter, flour, and baking soda. Cream well. Set aside. In another large bowl, beat egg whites until frothy, then add cream of tartar and beat until egg whites will stand in peaks. Add vanilla and almond extract. Add the sugar gradually, beating until tegg whites are stiff and stand in peaks. Do not over beat until dry. Very carefully combine the two mixtures. Take out about 1/4 cup batter and tint pale pink with cake coloring.
Carefully push about 1/2 of the batter in ungreased 10 inch tube pan. Spoon the tinted batter in the center. Push remaining batter over all. Bake for 15 minutes at 275º then raise the temperature to 300º until done which will take about 1 hour and 10 minutes. Invert at once, cool completely before removing from pan. Use any light weight icing, tinted a pale pink to match the tinted batter used in the cake.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
2 hours and 30 minutes
Personal Notes:
Personal Notes:
My mother made this cake many years for my birthday. It was also a McCauley family favorite, which Aunt Eloise would make after Mamaw passed away. The recipe originally came from a teenage friend of mother's..

 

 

 

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