|
|
|
INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 45 MIN SERVINGS: 8 COST: MEDIUM
|
6 EGGS ROOM TEMPERATURE
|
1 CUP GRANULATED SUGAR
|
1+1/2 TABLESPOON BAKING POWDER
|
1 TEASPOON VANILLA
|
1 CUP SIFTED ALL PURPOSE FLOUR
|
RECIPE
HEAT OVEN AT 350°F
PREPARE THE CUSTARD AND SET ASIDE TO COOL.
SEPARATE THE EGGS IN TWO BOWLS.
WHIP THW EGG WHITES UNTIL STIFF, SET A SIDE.
IN SECOND BOWL, MIX THE YOLKS AND SUGAR UNTIL LEMON COLOR. ADD THE BAKING POWDER AND VANILLA, MIX.
ADD THE FLOUR A LITTLE AT A TIME AND MIX WELL AFTER EACH ADDITION.
FOLD IN THE WHITES WITH A SPATULA.
POUR INTO A BUTTERED AND FLOURED SPRINGFORM PAN AND PUT IN THE PREHEATED OVEN FOR 45 MINUTED OR UNTIL COOKED.
TAKE OUT OF THE OVEN AND COOL.
CUT THE CAKE HORIZONTALLY AND ADD THE CUSTARD USING A PIPING BAG. DECORATE THE TOP OF THE CAKE WITH THE CUSTARD USING THE PIPING BAG.
BUON APETITO!!
SEPARATE THE EGGS IN TWO BOWLS.
WHIP THW EGG WHITES UNTIL STIFF, SET A SIDE.
IN SECOND BOWL, MIX THE YOLKS AND SUGAR UNTIL LEMON COLOR. ADD THE BAKING POWDER AND VANILLA, MIX.
ADD THE FLOUR A LITTLE AT A TIME AND MIX WELL AFTER EACH ADDITION.
FOLD IN THE WHITES WITH A SPATULA.
POUR INTO A BUTTERED AND FLOURED SPRINGFORM PAN AND PUT IN THE PREHEATED OVEN FOR 45 MINUTED OR UNTIL COOKED.
TAKE OUT OF THE OVEN AND COOL.
CUT THE CAKE HORIZONTALLY AND ADD THE CUSTARD USING A PIPING BAG. DECORATE THE TOP OF THE CAKE WITH THE CUSTARD USING THE PIPING BAG.
BUON APETITO!!
