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italian cream cake
at recipeseasy.com
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ITALIAN CREAM CAKE
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Yield: 1 Loaf
Biga:
1 ts Yeast
1 1/8 c Warm water
2 c Bread flour
Dough:
Biga (above )
1 1/4 c Bread flour
1 1/2 ts Salt
1/4 c Water
Biga is a starter, almost similar to sourdough but not quite.The
bread has a flavorful, yeasty beery quality. So 10 to 12 hours before
you want the bread, mix the 1 tsp. yeast in the water and let it
bubble and foam. Mix in the flour gradually to make a soft almost
soupy dough. Cover and it will rise and triple in volume and then
fall back and re-rise during the 6 to 8 hours you let it be. Then
make the bread. Stir the salt right into the biga mixture, mix in the
additional water ( cold or cool not warm ) until it is a thin soupy
quality. Mix in the flour to make a firm but soft dough which leaves
the sides of the bowl. Turn out to a floured surface and knead dough,
adding additional flour if necessary to make a smooth dry dough.
Place dough in a bowl, greased with olive oil, cover and let rise
doubled about 2 hours. Punch dough down and knead it into a flat
oval. cut in half and form each half into a baguette and let them
rest covered with a towel for 30 minutes. then stretch them into
longer baguette shapes and place them in a baguette baking tray if
you have it. Let rest for 20 minutes. then slash tops and place into
a preheated 450 oven for 20 minutes or done. If you don't have a
baguette tray any baking sheet or baking stone will do. You also
could shape the breads in one large round loaf instead of 2
baguettes. Bake the one large loaf 10 to 15 minutes longer. Note:
since this bread is fat free eat the same day or freeze as it stales
quickly.
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ITALIAN CREAM CAKE #2 **XWCG89A
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Yield: 1 Servings
1/2 c Butter
1/2 c Shortening
2 c Sugar
5 Eggs (separated)
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 cn Flaked coconut (3-1/2 oz.)
1 c Pecans (finely chopped)
---ICING------
8 oz Cream cheese (softened)
1/4 c Butter
1 lb Powdered sugar (sifted)
3 tb Water
1 ts Vanilla
1/3 c Pecans (finely chopped)
Preheat oven to 325 degrees. Cream butter and shortening; add sugar
and beat until mixture is smooth. Add egg yolks one at a time, beating
thoroughly after each addition. Combine flour and soda; add to
creamed mixture alternately with buttermilk. Stir in vanilla. Add
coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour
batter into 3 greased and floured 8 inch cake pans. Bake for 25
minutes or until cake tests done. Cool.
ICING: Blend cream cheese and butter until smooth. Add powdered sugar
and water, beating until smooth. Add vanilla and blend. Spread
between layers and top and sides. Sprinkle top with pecans.
NOTE: For more flavor and taste, coconut and pecans may be added
between the layers.
SOURCE: DIXIE DINING, a recipe collection published by the GFWC
: Mississippi Federation of Women's Clubs, Inc.
: Contributed by Mrs. R.H. Bell
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ITALIAN CREAM CAKE - FWND80B
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Yield: 10 Servings
Donna Kensy NRDM70A
1/2 c margarine 1/2 c oil 2 c sugar 5 ea egg yolks 2 c flour 1 ts
baking soda 1 c buttermilk 1 ts vanilla 1 cn flaked coconut 1/2 c
chopped nuts 5 ea egg whites, stiffly beaten Preheat oven to 350.
Cream sugar, margarine and oil until smooth. Add egg yolks and beat
well. Sift flour and baking soda together and add to creamed mixture.
Stir in buttermilk, vanilla, coconut and nuts. Fold in beaten egg
whites. Pour into three greased and floured 8" round pans. Bake at
350 for 25 minutes. Cool. FROSTING: 8 oz. cream cheese 1/4 cup
margarine l lb. powdered sugar 1 tsp. vanilla 1/2 cup nuts. Beat
cream cheese, margarine, powdered sugar and vanilla together until
smooth. Stir in nuts. Yield:
20 servings Bonnie in Tenn.
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ITALIAN CREAM CAKE 2
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Yield: 10 Servings
Bonnie Lee
2 c flour 2 c sugar 1 ts vanilla 1/2 c butter 1/2 c Crisco 5 x egg
yolks (reserve whites) 1 cn (3 1/2oz) coconut 1 ts baking soda 1 c
pecans, chopped 1 c buttermilk 1. Mix all ingredients, except egg
whites. Beat egg whites and fold into batter. Pour batter into 4
greased and floured 8" cake pans. 2. Bake in a preheated 350 degree
oven for 25-30 minutes or until tops turn brown or toothpick comes
out clean. Cool. Frosting: 12 oz. cream cheese 1/2 cup nuts 1 lb.
powdered sugar 1/2 cup butter 1 tsp. vanilla Mix all ingredients in
medium size bowl with mixer. Spread between cake layers and on top.
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ITALIAN CREAM CAKE II
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Yield: 15 Servings
1/2 c Butter, softened
1/2 c Shortening
2 c Sugar
5 Egg yolks
2 c Flour
1 ts Baking soda
1 c Buttermilk
1 ts Vanilla
1 cn 3 oz coconut
1 c Chopped walnuts
5 Egg whites, stiffly beaten
8 oz Cream cheese, softened
1/2 c Butter, softened
1 lb Confectioners sugar
1 ts Vanilla
1/2 c Chopped walnuts
1. Cream 1/2 c butter, shortening, and sugar in a mixing bowl until
light and fluffy. Add egg yolks; beat well.
2. Mix flour and baking soda together. Add to batter mixture
alternately with buttermilk and 1 tsp vanilla, beating well after
each addition.
3. Stir in coconut and 1 cup walnuts. Fold in egg whites.
4. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F
for 25 minutes, or until layers test done. Cool in pans for several
minutes. Remove to wire racks to cool completely.
5. Combine cream cheese and 1/2 cup butter in mixing bowl; beat
well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in
1/2 cup chopped walnuts.
6. Spread between layers and over top and side of cooled cake. Chill
in refrigerator. Cake will be easier to cut if stored in refrigerator
for 24 hours.
Calories per serving: 661
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ITALIAN CREAM CHEES CAKE
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Yield: 1 Serving
1 c Buttermilk
1 ts Soda
5 Eggs
1 Margarine
2 c Plain flour
1/2 c Shortening
2 c Sugar
1 ts Vanilla
1 cn Cocoanut; (small can)
Cream together the margarine, shortening and sugar. Add eggs, beat
well. Put soda in buttermilk. Add buttermilk and flour alter nately.
Add vanila and cocoanut, beat well. Pour batter into two well greased
and floured nine-inch layer cake pans. Bake at 350 for about twenty
five minutes.
Slice each layer crosswise into 2 layers each.
Ice with the following icing recipe:
1 pkg. 8 oz. cream cheese, softened 1 stick oleo, softened 1tsp.
vanilla 1 box powdered sugar
Combine cheese and oleo. Mix well. Add sugar and vanilla. Mix until
creamy. Spread on each layer and sides and top. - - - - - - - - - - -
~ - - - - - - NOTES : Cake well serve 18-20 people. #14- Contributor:
QuickF Preparation Time: 0:00
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ITALIAN CREAM CHEESE CAKE
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Yield: 1 Servings
1 Stick butter or margarine
1/2 c Shortening
1 ts Baking soda
2 c Flour
2 c Sugar
5 Egg yolks
1 c Buttermilk
2 ts Vanilla
1 sm Cn coconut
1 c Chopped pecans
5 Egg whites, beaten
Frosting:
1 8-oz pk cream cheese
1 Box powdered sugar
1/2 Stick butter or margarine
1 ts Vanilla
Cream shortening & butter, add sugar & egg yolks. Beat well. Combine
dry ingredients, add to mixture with butter & flour. Add coconut &
3/4 c pecans. Fold in egg whites & mix. Bake at 350 degrees for 25
min.
Frosting:
Cream together & add the remaining pecans.
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ITALIAN SOUR CREAM CAKE::XWCG89A
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Yield: 2 Dozen+
6 Eggs
4 tb Melted shortening
1/2 Box ( 1/2 lb) confectioners
Sugar
1 tb Lemon extract
1/4 ts Anise oil or extract
3 tb Baking powder
3 c Flour
Frosting:
Milk, confectioners
Sugar, colored jimmies
Beat eggs vwey well and blend in sugar, melted shortening and
flavorings. Sift flour and baking powder and add to mixture to make a
soft dough. If to sticky, add a bit more flour for a soft dough.
Shape into 2 large fat long rolls and flatten tops with finger tips.
Place each on a greased cookie sheet and bake 375 for 20 minutes or
light golden. Cool, frost and slice on the diagonal. For fosting, mix
a little milk and powder sugar to make a thin frosting. With pastry
brush, brush over cookie rolls and sprinkle with colored jimmies. Cut
when cold.
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WHEAT FREE ITALIAN CREAM CAKE
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Yield: 1 Servings
Pat Ballard (MGFN03A)
1 1/8 c Water
3 tb Honey
1/3 ts Salt
1 1/2 c Whole wheat flour
1 1/2 c Bread flour
1 1/2 ts Yeast
Put liquid ingredients in first, with yeast in last. Bake on light
setting, if you have one. Makes a 1 lb. loaf.
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Italian Cream Cake
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Yield: 6 servings
1/2 c Butter melted 1 tb Vinegar
1 1/2 c Sugar blended with - 1 tb Vanilla extract
2 tb Cornmeal 1 Unbaked pie crust
3 Eggs
Mix the melted butter and sugar. While still warm add the beaten eggs,
vinegar, and vanilla extract. Pour into the pie crust and bake at 350 F
for 30 minutes or until firm and golden brown.
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