Chateau Florence Recipe

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Chateau Florence

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


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.

About this Recipe

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