Savannah Cream Cake Recipe

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Savannah Cream Cake
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Ingredients
23
Count
Nutrition
235
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Pre heat oven to 350 with rack in middle.
  2. Sift together flour, nutmeg, and 1/4C. sugar 3 times. Beat egg whites in a large bowl with an electric mixer until frothy, then add cream of tartar and salt and continue beating until whites barely hold soft peaks.
  3. Beat in remaining 1/2C. sugar, 2TBS. at a time. Add vanilla and beat until whites just hold soft peaks.
  4. Sift one fourth of flour mixture over whites and fold in gently but thoroughly, then sift and fold in in remaining flour mixture, all at once, in same manner.
  5. Spoon into ungreased tube pan and smooth top ( pan will not be full ) then rap pan on counter twice to eliminate any air bubbles. Bake until springy to the touch and a wooden pick comes out clean, about 30 minutes.
  6. If pan has feet, invert it on a work surface; otherwise, invert it over a long necked bottle. Cool cake completely, about 30 minutes.
  7. Run a thin knife in a sawing motion around edges of pan and tube to loosen cake. Cut cake with a serrated knife into 1-inch cubes.
  8. MAKE SHERRY CUSTARD - Butter bottom and sides of springform pan, then line bottom with parchment paper.
  9. Sprinkle gelatin over 1/4C. water in a small bowl and let soften, about 1 minute
  10. Beat yolks with an electric mixer until very pale. With mixer at low speed, add sherry, 1/4C. sugar, and remaining 2TBS. water. Cook mixture in a small heavy sauce pan over medium-low heat, whisking constantly, until very thick, 3 to 5 minutes.
  11. Whisk in gelatin mixture until gelatin has dissolved. Quick chill by putting sauce pan in an ice bath. Cool mixture to room temperature, stirring occasionally, then remove pan from ice bath.
  12. Beat cream, vanilla, and remaining 2TBS. sugar in a large bowl with cleaned beaters until mixture just holds soft peaks.
  13. Fold in sherry mixture gently but thoroughly, then fold in cake cubes.
  14. Transfer to springform pan and smooth top. Chill, covered with plastic wrap until set ( at least 4 hours. ) Run a thin knife around cake and remove side of pan.
  15. MAKE FROSTING-
  16. Beat cream with sugar using an electric mixer until it just holds stiff peaks.
  17. Frost cake
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 234.92 Kcal (984 kJ)
Calories from fat 116.03 Kcal
% Daily Value*
Total Fat 12.89g 20%
Cholesterol 90.1mg 30%
Sodium 164.78mg 7%
Potassium 120.58mg 3%
Total Carbs 23.63g 8%
Sugars 15.43g 62%
Dietary Fiber 0.19g 1%
Protein 6.39g 13%
Vitamin C 0.3mg 1%
Iron 0.9mg 5%
Calcium 30.5mg 3%
Amount Per 100 g
Calories 215.98 Kcal (904 kJ)
Calories from fat 106.67 Kcal
% Daily Value*
Total Fat 11.85g 20%
Cholesterol 82.83mg 30%
Sodium 151.49mg 7%
Potassium 110.86mg 3%
Total Carbs 21.72g 8%
Sugars 14.18g 62%
Dietary Fiber 0.17g 1%
Protein 5.88g 13%
Vitamin C 0.3mg 1%
Iron 0.8mg 5%
Calcium 28.1mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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