Chateau Florence

Chateau Florence Recipe

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Laura Ormos


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!

★★★★★ 1 vote
8 - 10
15 Min
30 Min


4 Tbsp
cream of wheat
4 Tbsp
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

How to Make Chateau Florence


  • 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.
  • 2Gradually add flour, cream of wheat and fold in beaten egg whites. Pour into well buttered and floured pan, filling only half way up.
  • 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.
  • 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.

Printable Recipe Card

About Chateau Florence

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