chateau florence
(1 rating)
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This was a cake my Grandmother came up with during the second world war - supplies were scarce and so she had to get creative. To date this is an award winning family favourite!
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(1 rating)
yield
8 - 10
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For chateau florence
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4 Tbspcream of wheat
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4 Tbspsugar
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1 Tbspall purpose flour
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4 lgeggs, separated
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1 chot milk, homogenized, sweetened
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1 tspvanilla extract
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1 capricot, strawberry or currant jam
How To Make chateau florence
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1Thoroughly beat egg yolks and sugar until they form smooth, pale yellow ribbons when dropped from a spoon. Beat egg whites until stiff peaks form.
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2Gradually add flour, cream of wheat and fold in beaten egg whites. Pour into well buttered and floured pan, filling only half way up.
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3Bake in 400F degree oven for 10 minutes, reduce heat to 350F for 20 more minutes or until cake pulls away from the sides of the pan.
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4Add vanilla to the hot milk (sweetened with a tsp of sugar) and pour all over the cake, let it soak for a couple of minutes, ease it from all sides with a spatula then tip it over on a large plate, sprinkle some rum, grand marnier or cointreau if desired, glaze with jam and let it cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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