The best delicious Savannah Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Savannah Cream Cake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Savannah Cream Cake.
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1 Envelope (0.25-oz)
-unflavoured gelatine
5 Extra-large egg yolks
1 c Sugar
1/2 c Dry sherry
2 3/4 c Heavy cream; chilled
1 tb Vanilla extract
1 Angel food cake; cut into 1
-inch squares
1 c Fresh strawberries; sliced
1 1/2 c Fresh raspberries
1 1/2 tb Fresh lemon juice
ANGEL FOOD CAKE
1 c Plus
2 tb Cake flour
1/4 ts Nutmeg; preferably freshly
-grated
1 1/2 c Sugar
12 Extra-large egg whites
1 1/4 ts Cream of tartar
1/2 ts Salt
1 ts Vanilla extract
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 17 Aug 1993 07:17:29 GMT
In a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let
soften.
In a medium bowl, beat the egg yolks and 1/2 cup of the sugar until the
mixture thickens and turns pale yellow, about 2 minutes. Stir in the
sherry and 1/4 cup water.
Scrape the egg yolk mixture into a heavy medium saucepan and cook over
moderate heat, stirring constantly, until the custard thickens enough to
coat the back of a spoon lightly; do not let boil. Strain the custard into
a large bowl and whisk in the sofened gelatine; set aside.
In a large bowl, whip 2 cups of the cream until it begins to thicken.
Gradually beat in 1/4 cup of the sugar and the vanilla. Continue to beat
until moderately stiff. Cover and refrigerate the whipped cream.
Set the bowl containing the custard and gelatine into a large bowl of ice
and water. Whisk gently until the custard is cold and begining to set, 3
to 4 minutes. Remove from the ice and fold in the whipped cream.
Fold the Angel Food Cake squares into the custard cream until they are
completely coated. Spoon this mixture into a buttered 10 inch tube pan.
Cover and refrigerate until set, 1 to 2 hours.
Meanwhile, in a food processor, combine the strawberries, 1 cups of the
raspberries, the remaining 1/4 cup sugar and the lemon juice; puree until
smooth. Strain if desired to remove the seeds. Cover and refrigerate the
strawberry-raspberry sauce until chilled.
Beat the remaining 3/4 cup cream until moderately stiff.
To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a
knife around the edge. Unmold the cake onto a platter and cover with the
whipped cream. Garnish the cake with the remaining 1/2 cup raspberries and
serve the strawberry-raspberry sauce on the side.
Angel Food Cake: Preheat the oven to 374F. Sift together the cake flour,
nutmeg and 1/2 cup of the sugar.
In a large bowl, beat the egg whites until frothy. Add the cream of tartar
and salt. Continue beating until soft peaks form. Gradually beat in the
remaining 1 cup sugar, 1 tablespoon at a time, until very stiff shiny peaks
form. Beat in the vanilla and fold in the flour mixture.
Turn the batter into an ungreased 10 inch tube pan and bake for 30 minutes,
or until a cake tester inserted in the center comes out clean. Invert onto
a rack to cool.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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