Italian Cream Cake
1 cup buttermilk
1 tsp seltzer or club soda
5 eggs, separated
2 cups sugar
1 cup unsalted butter
2 cup all-purpose flour, sifted
1 tsp vanilla extract
1 cup chopped pecans
3.5 oz flaked sweetened coconut
Cream Cheese Frosting
Preheat oven to 325°F. Butter and flour 3, 9-inch round cake pans.
Combine buttermilk and soda in small bowl and let stand. In large bowl, beat egg whites until stiff and set aside.
In large bowl cream butter until fluffy and add sugar until incorporated. Add egg yolks, one at a time, beating well after each addition.
Add the buttermilk mixture alternately with flour until incorporated. Fold in egg whites, gently stir in pecans and coconut. Divide evenly among the prepared cake pans
Bake at 325° for 25 minutes or until cake tests done. Let cool in pans for 10 minutes then turn out on to racks.
Frost with Cream Cheese Frosting.
1 tsp seltzer or club soda
5 eggs, separated
2 cups sugar
1 cup unsalted butter
2 cup all-purpose flour, sifted
1 tsp vanilla extract
1 cup chopped pecans
3.5 oz flaked sweetened coconut
Cream Cheese Frosting
Preheat oven to 325°F. Butter and flour 3, 9-inch round cake pans.
Combine buttermilk and soda in small bowl and let stand. In large bowl, beat egg whites until stiff and set aside.
In large bowl cream butter until fluffy and add sugar until incorporated. Add egg yolks, one at a time, beating well after each addition.
Add the buttermilk mixture alternately with flour until incorporated. Fold in egg whites, gently stir in pecans and coconut. Divide evenly among the prepared cake pans
Bake at 325° for 25 minutes or until cake tests done. Let cool in pans for 10 minutes then turn out on to racks.
Frost with Cream Cheese Frosting.
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