Best 4 Cream Of Wheat Cake Recipes

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WHIPPED CREAM CAKE II



Whipped Cream Cake II image

Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit.

Provided by sal

Categories     Desserts     Cakes

Time 55m

Yield 10

Number Of Ingredients 7

1 ¾ cups cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups heavy cream
1 ⅓ cups white sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
  • Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
  • Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 333 calories, Carbohydrate 47.6 g, Cholesterol 86.1 mg, Fat 14.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 234.3 mg, Sugar 26.9 g

CREAM OF WHEAT GRIDDLECAKES



Cream of Wheat Griddlecakes image

My mother in law makes these yummy griddlecakes for a nice start to the weekend. Serve with warm maple syrup.

Provided by CSYJNAMOM

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 5

Number Of Ingredients 11

1 ¼ cups all-purpose flour
⅓ cup instant cream of wheat
⅓ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups milk
½ cup sour cream
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract

Steps:

  • Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.
  • Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 50.4 g, Cholesterol 52.2 mg, Fat 18.4 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 5.9 g, Sodium 635.5 mg, Sugar 16.5 g

CREAM OF WHEAT CAKE



cream of wheat cake image

Strange as it may sound, this cake tastes wonderful. I fell in love with a cake called basbousa while staying in Jordan, and couldn't find semolina anywhere here back home in the states, so I made up my own version using cream of wheat, when I remembered having cooked semolina the same as I did cream of wheat back home. Jordanians don't have cream of wheat. Funny how we miss things only when we don't have them.

Provided by alAmira

Categories     Dessert

Time 45m

Yield 28 serving(s)

Number Of Ingredients 12

1/2 cup butter, unsalted
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups cream of wheat, uncooked
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain yogurt (not low fat, use regular or it'll be too moist)
blanched split almonds (garnish)
2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice (if using concentrated juice in a bottle, add a little water or it'll be too strong)

Steps:

  • Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
  • Grease a 8x12 inch pan and fold the batter into it evenly.
  • Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
  • Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
  • Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
  • Add the lemon juice.
  • Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
  • When the cake is cooled, cut as desired.
  • We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
  • If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.

CREAM OF WHEAT CAKE (BASBOOSA)



Cream of Wheat Cake (Basboosa) image

This is a traditional Middle Eastern sweet made of semolina flour (what Americans call Cream of Wheat), yogurt and coconut, baked then soaked in either a rosewater (traditional) or lemon scented syrup. Don't let the ingredients put you off. It tastes nothing like what you'd expect. Moist, balanced sweetness, addictive.

Provided by Deb Wolf

Categories     Bar Cookie

Time 1h5m

Yield 64 1

Number Of Ingredients 10

2 cups semolina flour (Cream of Wheat)
1/3 teaspoon baking powder
1 cup granulated sugar
1 cup sweetened flaked coconut
1/4 cup butter, melted
1 cup plain yogurt
1/4 cup milk
1 cup water
1 cup granulated sugar
1 tablespoon rose water or 1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degees F (175 degrees C). Grease an 8 inch square baking dish.
  • In a large bowl, mix together the semolina flour (Cream of Wheat), baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until all is well moistened, but not runny. It should be the consistency of brownie batter. If it's too dry, add a little more milk.
  • Spread into prepared baking dish, smooth the top.
  • Bake 45 minutes until golden brown.
  • While it is baking, make the syrup: Combine the water and sugar, bring to a boil and boil for at least 5 minutes. You can do this on top of the stove or in the microwave.
  • When it is finished baking, pour the syrup over the hot cake and place back into the oven for 5 minutes or until the syrup has been fully absorbed.
  • Allow to cool to room temperature before serving.

Nutrition Facts : Calories 59.6, Fat 1.4, SaturatedFat 1, Cholesterol 2.5, Sodium 14.5, Carbohydrate 11, Fiber 0.3, Sugar 7, Protein 0.9

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