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Italian Cream Cake

From Never any leftovers (1972).

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A historical recipe

Never any leftovers (1972).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 5 egg yolks
  2. 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

  1. 2 cups flour 2 cups sugar 1 stick butter 1/2 cup Crisco 5 egg yolks 1 tsp.
  2. soda 1 cup buttermilk 1 tsp.
  3. vanilla 1 can chopped nuts - optional 5 egg whites 1 small can coconut Cream butter and Crisco, add sugar, beat well.
  4. Add egg yolks, beat.
  5. Combine flour, soda and add to creamed mixture with buttermilk alternately.
  6. Add vanilla, coconut and nuts.
  7. Add stiffly beaten egg whites.
  8. Pour into 3 greased, floured pans.
  9. Bake at 350 for 25-30 minutes.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From Never any leftovers (1972), printed page 439, digitised by the Internet Archive: https://archive.org/details/CAT73362625

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.