Italian Cream Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cake batter:
6 eggs
2 c. sugar
½ c. whole milk
2 c. cake flour
2 tsp. baking powder (plus a little bit more)
½ tsp. salt
2 tsp. vanilla extract
Cream Filling:
2 1/2 cups milk, divided
Pinch salt
1/2 cup sugar
3 TBS cornstarch
2 egg yolks
1 tsp vanilla extract
1 TBS butter
Frosting:
2 c. heavy cream
¼ cup 10X powdered sugar
½ tsp vanilla extract
Note: This recipe is for a 6 egg cake baked in a 10 inch pan. However, for a large family celebration, I usually make a 9 egg cake. If using 9 eggs, increase ingredients to 1½ recipe and bake in a 12 inch pan. The pans are spring form or ones without holes in the center.
|
|
Directions: |
Directions:350º about 40-45 minutes for a 6 egg cake; about 45 - 50 minutes for 9 egg cake.
BEAT FOR 5 MINUTES:
6 eggs
ADD 2 cups sugar
BEAT ANOTHER 5 MINUTES UNTIL LEMONY COLORED.
SCALD AND SET ASIDE:
1/2 cup whole milk
BLEND TOGETHER:
2 cups cake flour
2 tsp. baking powder (Add a little more)
1/2 tsp salt
ALTERNATE DRY INGREDIENTS WITH MILK.
ADD 2 tsp vanilla extract
FILLING FOR CAKE:
2 1/2 cups milk, divided
Pinch salt
1/2 cup sugar
3 TBS cornstarch
2 egg yolks
1 tsp vanilla extract
1 TBS butter
Place 2 cups milk and salt in a pan. Sprinkle sugar on milk. DO NOT STIR. Heat over medium high heat. Quickly combine cornstarch with remaining milk (1/2 cup); add egg yolks and mix well. When milk comes to a full boil, remove pan from the heat and stir in the cornstarch mixture. It will begin to thicken. Return to heat and cook for 1 minute. Remove from heat; stir in vanilla and butter. If making the 6 egg cake, divide filling and add 6 TBS cocoa and 2 additional TBS of butter for chocolate and vanilla. Thoroughly chill in refrigerate. (Note: 1 1/2 recipe or double recipe for 9 egg cake)
FROSTING:
Beat 2 cups heavy or whipping cream, 1/4 cup 10X sugar and 1/2 tsp vanilla until stiff peaks form. (Note: 1 1/2 recipe or double recipe for 9 egg cake) |
|
Personal
Notes: |
Personal
Notes: For years, I greased the pan and lined it with wax paper. In recent years, I changed to just lining pan with parchment paper. When the cake is removed from oven, be very gentle because it can drop. I have sometimes “hung” the cake in the past.
Editors note: This recipe was handed down from her sister Vida. Over the years, Pat adapted it and experimented to create this delicate, delicious confection.
|
|
This recipe for Italian Cream Cake is from