Chateau Florence Recipe

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Chateau Florence

Laura Ormos

By
@LOrmos

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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Serves:

8 - 10

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

4 Tbsp
cream of wheat
4 Tbsp
sugar
1 Tbsp
all purpose flour
4 large
eggs, separated
1 c
hot milk, homogenized, sweetened
1 tsp
vanilla extract
1 c
apricot, strawberry or currant jam

Directions Step-By-Step

1
Thoroughly beat egg yolks and sugar until they form smooth, pale yellow ribbons when dropped from a spoon. Beat egg whites until stiff peaks form.
2
Gradually add flour, cream of wheat and fold in beaten egg whites. Pour into well buttered and floured pan, filling only half way up.
3
Bake 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.
4
Add 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Mediterranean
Other Tag: Quick & Easy