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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from How to Cook in Granny's Kitchen, 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:  
5 extra large eggs, separated, at room temperature
2 C. sugar
1/4 lb. unsalted butter, at room temperature
1/2 C. vegetable shortening, at room temperature
1 t. vanilla extract
1 t. baking soda
1 C. buttermilk, at room temperature
1 t. salt
2 C. sifted cake flour
Directions:
Directions:
Preheat oven to 325º. Butter and flour the cake pan, then line with parchment paper.

Using an electric mixer, beat the egg whites until soft peaks form. Gradually beat in 1/2 C. sugar until the mixture thickens to a meringuelike consistency. Set aside.

In a separate bowl, cream the remaining sugar, butter, vegetable shortening, and vanilla. Add the egg yolks, one at a time, until the batter thick and well blended.

Stir the baking soda into the buttermilk and set aside.

Sift the salt together with the flour, and add to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Fold the egg whites into the batter. Spoon the batter into the prepared pan, filling it 2/3 full and bake approximately 55 minutes, or until the cake has pulled away from the sides of the pan and tests done in the center. Cool cake in pan for 10 minutes; remove the cake from the pan and let cool completely.

 

 

 

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