Directions:
- In a large bowl, combine the first five ingredients. Beat on low until for 30 seconds. Beat on medium for 2 minutes.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For sauce, in a small saucepan, combine the sugar, cornstarch and salt; gradually stir in milk. Bring to a boil over medium heat; boil for 1-2 minutes, stirring constantly. Stir a small amount of hot filling into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat; stir in butter and vanilla. Cool for 15 minutes. Fold in whipped cream. Store in the refrigerator. Serve with the cake. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.81 Kcal (1021 kJ) | ||
| Calories from fat | 100.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 17% | |
|---|---|---|---|
| Cholesterol | 71.62mg | 24% | |
| Sodium | 267.14mg | 11% | |
| Potassium | 92.06mg | 2% | |
| Total Carbs | 32.2g | 11% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 4.48g | 9% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 100.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 274.11 Kcal (1148 kJ) | ||
| Calories from fat | 112.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 17% | |
|---|---|---|---|
| Cholesterol | 80.52mg | 24% | |
| Sodium | 300.33mg | 11% | |
| Potassium | 103.51mg | 2% | |
| Total Carbs | 36.2g | 11% | |
| Sugars | 4.44g | 16% | |
| Dietary Fiber | 0.41g | 1% | |
| Protein | 5.03g | 9% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 113.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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