Description Edit

This rich, classic dessert is made with cake flour, vanilla extract, and whipping cream, and keeps a surefire, divine taste with the sugar content.

Ingredients Edit

  • 3 sticks butter
  • 3 ⅞ cups sugar, divided, white only
  • 7 eggs, with the whites separated
  • 1 ⅞ tsp. vanilla extract
  • 1 ½ cup whipping cream
  • 3 ¼ cups cake flour

Directions Edit

  1. Have all ingredients at room temperature. Grease and flour a deep 10-inch tube pan.
  2. Cream butter well and mix 2 ⅞ cups sugar with cream until light and fluffy.
  3. Add beaten egg yolks and mix well. Sift the cake flour 3 times and then measure.
  4. Alternately, when adding cake flour and whipping cream, starting and ending with flour, then beat well after each addition.
  5. Add vanilla extract and mix well. Beat eggs whites until soft peaks form.
  6. Gradually add the remaining 1 cup sugar to egg whites to make a stiff meringue. Fold egg whites mixture into batter.
  7. Pour the batter into greased and floured tube pan. Put a pan in a cold oven and set temperature at 325° F. Bake 1 ½ hours or until the cake is golden-brown and test done.
  8. Let cake stand in a pan for 16-18 minutes. Loosen sides with a knife and invert the pan over a cake rack.
  9. Allow to cool thoroughly before slicing. Serve cold and plain or with any dessert.

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