chateau florence
(1 RATING)
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!
No Image
prep time
15 Min
cook time
30 Min
method
Bake
yield
8 - 10
Ingredients
- 4 tablespoons cream of wheat
- 4 tablespoons sugar
- 1 tablespoon all purpose flour
- 4 large eggs, separated
- 1 cup hot milk, homogenized, sweetened
- 1 teaspoon vanilla extract
- 1 cup apricot, strawberry or currant jam
How To Make chateau florence
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Step 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.
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Step 2Gradually add flour, cream of wheat and fold in beaten egg whites. Pour into well buttered and floured pan, filling only half way up.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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