Italian Cream Cake
A historical recipe from Texas Pecan Recipes (Revised), by Texas. Department of Agriculture.
A historical recipe
Texas Pecan Recipes (Revised), by Texas. Department of Agriculture. Project Gutenberg eBook #67651.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 5 egg yolks
- 5 egg whites
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1/2 C.
- shortening 1 (4 oz.) stick margarine 2 C.
- sugar 5 egg yolks 2 C.
- sifted flour 1 tsp.
- soda 1 C.
- buttermilk 1 tsp.
- vanilla 1 can flaked coconut 1 C.
- chopped Texas pecans 5 egg whites (stiffly beaten) Cream shortening and margarine;
- add sugar.
- Beat until smooth.
- Add 5 egg yolks, one at a time, and beat well.
- Combine flour and soda.
- Add to creamed mixture alternately with buttermilk.
- Stir in vanilla, flaked coconut, and pecans.
- Fold in egg whites.
- Pour batter into three greased and floured 8 inch pans.
- Bake at 350 degrees F.
- for 20 to 25 minutes or until cake tests done.
- Cool and frost with cream cheese frosting (below).
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula
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Sieve