Chateau Florence

Chateau Florence

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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!

Rating:

★★★★★ 1 vote

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

How to Make Chateau Florence

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.

Printable Recipe Card

About Chateau Florence

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



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