Real Recipes From Real Home Cooks ®

chateau florence

(1 rating)
Recipe by
Laura Ormos
Almonte, ON

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 rating)
yield 8 - 10
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For chateau florence

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

How To Make chateau florence

  • 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.

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