MARTHA WASHINGTON CREME CAKE
This is a 2 generation favorite. The layers are similar to a genoise. The cooked filling is simple and carrys the flavors of butter, vanilla and eggs. A sifting of powered sugar just before presentation is all it needs. I have, for birthdays, frosted the sides with 7 minute frosting. It's time to share this.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat 3 egg yolks, sugar and water until creamy.
- In another bowl beat 3 egg whites to soft peak.
- Sift flours, BP and salt. Stir with whisk to mix thoroughly.
- Add egg whites and flour mixture to egg yolk mixture alternating each and folding until batter is just incorporated.
- Batter will have some traces of flour exposed. Do not stir and do not over mix for best results.
- Grease 2 9" cake pans. Line bottom of each with waxed paper or parchment. Grease paper and dust bottoms and sides with flour.
- Bake at 350 for approximately 30 minutes. Test for doneness with toothpick.
- For ease in slicing the layers in 2, place cake layers in pans in freezer. To remove from pan when ready to assemble, turn stove burner to med and slide bottom of cake pan around until the heat releases cake; test by using a butter knife pulling the sides up until cake comes free from bottom.This happens within seconds. Slice frozen layers in two and spread filling between layers leaving top of cake bare.
- Filling:.
- Cream egg yolks.
- Mix cornstarch with a small amount of the milk and then add to saucepan with balance of milk, creamed egg yolks and sugar. Cook until it comes to a boil.
- Remove from heat and add butter and vanilla.
- Cool.
- Can use leftover egg whites to frost sides of cake with 7 minute frosting.
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MS 420
[email protected]This cake was a disappointment. The cake was dry and crumbly, and the cream filling was too sweet. I would not recommend this recipe.
Allison C
[email protected]This cake was easy to make and turned out great! The cake was moist and fluffy, and the cream filling was delicious. I would definitely make this cake again.
Zaheer Peters
[email protected]This cake was a bit too sweet for my taste, but it was still good. The cake was moist and fluffy, and the cream filling was smooth and creamy. I would recommend using less sugar in the cake batter if you don't like your cakes too sweet.
Bala Shower
[email protected]I've made this cake a few times now and it's always a crowd-pleaser. It's so easy to make and the results are always amazing. The cake is moist and fluffy, and the cream filling is rich and creamy. I highly recommend this recipe!
Adisu Buba
[email protected]This cake was a hit at my dinner party! Everyone raved about how moist and delicious it was. The cream filling was the perfect complement to the fluffy cake. I will definitely be making this cake again.