Directions: |
Directions:Preheat oven to 350°F. Sift flour, salt and baking powder together. Beat egg whites until frothy, add cream of tartar, and slowly add sugar, beating until stiff but not dry (about 10 min). Beat egg yolks and water, gradually add sugar and beat until thick and very light in color. Add vanilla. Fold in dry ingredients lightly. Mix well. Carefully add egg white mixture to egg yolk mixture, folding so as not to deflate egg whites too much. Turn into 2 ungreased 9” round pans, or 1 sheet cakepan. Bake for about 40 minutes for round, and 60 minutes for sheetpan. (Springform pan is also recommended). Invert pan to cool completely, gently loosen cake.
In a saucepan combine cornstarch, cold milk, vanilla, salt and sugar. Cook over medium heat, stirring continuously until thickened. Continue cooking over low heat for 2 to 3 minutes. Place saucepan into icebath, and stir pudding mixture until cooled completely. (Stirring will prevent skin from forming). Cream butter. Add cooled pudding one spoonful at a time and continue beating, until all pudding is incorporated into butter. Note – if pudding is not completely cooled, butter will curdle.
Frost spongecake with butter cream frosting. Add toasted almond slivers to cake if desired.
Alternative flavor – add expressopowder to pudding to make mocha flavored pudding, and garnish cake with chocolate shavings. |
This recipe for Butter Cream Torte is from