"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

French Pastry Cake Recipe

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French Pastry Cake image
Grammy Kay, Michelle, and Antoinette Pope


This recipe for French Pastry Cake, by , is from The Krankoski-Wright Wedding Cookbook, 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!

Catherine "Grammy Kay" Krankoski


Small cake, serves 8:

1 cup sifted cake flour
1 cup + 2 tablespoons sifted granulated sugar
8 large eggs, separated (1 cup whites and ¾ cup yolks)
Pinch of salt
1 teaspoon cream of tartar
1 teaspoon vanilla
Large cake,serves 12-16

1½ cups sifted cake flour
1¾ Cups sifted granulated sugar
12 large eggs (1½ cup whites and 1 cup yolks)
¼ teaspoon salt
1½ teaspoons cream of tartar
1½ teaspoons vanilla

Separate eggs. Allow whites to stand at room temperature for about an hour in an 8 or 9” deep bowl.

Combine flour with half of the sugar and sift together several times.

In a small bowl, beat yolks for several minutes with electric mixer until very light. Wash beaters well.

Add pinch of salt to room temperature egg whites and beat all at once with electric mixer until foamy. Then sprinkle cream of tartar over entire surface and continue to beat until whites cling to bottom and sides of the bowl. Beat for another half minute. With a large spoon, fold beaten egg yolks into whites a little at a time, gently but quickly. Fold in rest of sugar about a quarter cup at a time, then the flour+sugar mixture about a quarter cup at a time, and last the vanilla (or other flavoring).

Small cake: Pour into an ungreased round loose bottom or spring-form deep pan, about 3½ x 9”. If using a solid pan without a removable bottom, it is better to place a 3” round (no bigger) piece of waxed paper on the center bottom of plan, holding it in place with a little shortening. Cut through the batter several times with a spatula to prevent deep tunnels.

Bake in a preheated 300ºF oven for 45 minutes, then raise the temperature to 325ºF and continue to bake about 15 more minutes or until done. Test with a wooden pick or cake tester in center of the cake about 10 minutes before baking time is up. If it comes out dry, cake is done. Turn pan upside down on rack and let cake cool for about 2 hours or until cold. Loosen sides and bottom with a spatula and turn out onto serving platter.

Large cake: Use deep ungreased angel food cake pan (4x10”) or 3x12 spring-form. Increase baking time to 60 minutes at 300ºF then 20 minutes at 325ºF, testing 10 minutes before time is up.

Personal Notes:
Personal Notes:
Michelle's Grammy Kay Krankoski studied at the nationally famous Antoinette Pope School of Fancy Cookery in Chicago when she herself was a young bride in the 40's. Her copy of “Antoinette Pope School Cookbook” was one of Kay’s most prized possessions, well-used and worn out over the years. This was a favorite cake of Michelle’s Dad and Uncle Rich when they were growing up. I was fortunate enough to experience it too in my early married years, though I never made it myself. It was delicious!

Grammy Kay’s would complete this cake by covering it with sweetened whipped cream (or in later years, Cool Whip) and fresh strawberries.




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