Washington Cream Pie
by RetroRuth | Sep 21, 2019 |
From 250 Classic Cake Recipes, 1941
Click on cookbook to purchase!
[cooked-sharing]
Hot Water Spongecake
1 cup sifted cake flour
1 ½ tsp baking powder
¼ tsp salt
2 eggs
1 cup sugar
½ tbsp lemon juice
6 tbsp hot water
Cream Filling
⅓ cup sugar
3 tbsp cornstarch
¼ tsp salt
2 egg yolks
2 cups milk
2 tbsp butter
1 tsp vanilla
Hot Water Spongecake
1Sift flour, baking powder and salt together. Beat eggs until very thick and light, about 10 minutes. Add sugar gradually, beating constantly until thick enough to hold a soft peak. Beat in lemon juice. Add hot water, 2 tablespoons at a time, and beat until very thick after each addition. Fold in flour in small amounts. Bake in ungreased tube pan in moderate oven (350 degrees) for 45 minutes. Invert pan and let cake hang in pan until cool.
2Or pour batter into lightly greased round 8-inch cake pans and bake in moderate oven (350 degrees) 25 to 30 minutes.
Cream Filling
3Combine sugar, cornstarch and salt very thoroughly. Add egg yolks and beat well. Add a little of the milk slowly, mix and return mixture to remaining hot milk. Cook over boiling water, stirring constantly until mixture thickens. Add butter, cool and add vanilla. If desired, add 1/2 cup chopped nut meats.
Yield: Filling for 3 layers.
Some links may be affiliate links.
Ingredients
Hot Water Spongecake
1 cup sifted cake flour
1 ½ tsp baking powder
¼ tsp salt
2 eggs
1 cup sugar
½ tbsp lemon juice
6 tbsp hot water
Cream Filling
⅓ cup sugar
3 tbsp cornstarch
¼ tsp salt
2 egg yolks
2 cups milk
2 tbsp butter
1 tsp vanilla
Directions
Hot Water Spongecake
1Sift flour, baking powder and salt together. Beat eggs until very thick and light, about 10 minutes. Add sugar gradually, beating constantly until thick enough to hold a soft peak. Beat in lemon juice. Add hot water, 2 tablespoons at a time, and beat until very thick after each addition. Fold in flour in small amounts. Bake in ungreased tube pan in moderate oven (350 degrees) for 45 minutes. Invert pan and let cake hang in pan until cool.
2Or pour batter into lightly greased round 8-inch cake pans and bake in moderate oven (350 degrees) 25 to 30 minutes.
Cream Filling
3Combine sugar, cornstarch and salt very thoroughly. Add egg yolks and beat well. Add a little of the milk slowly, mix and return mixture to remaining hot milk. Cook over boiling water, stirring constantly until mixture thickens. Add butter, cool and add vanilla. If desired, add 1/2 cup chopped nut meats.
Yield: Filling for 3 layers.
AuthorRetroRuth