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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Duchess Cream Cake Recipe

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This recipe for Duchess Cream Cake is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

2 cups sifted flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1 cup sugar
1 egg
2 egg yolks
1 cup milk
1 tsp vanilla



Cream Filling:

1/3 cup sugar
1/4 tsp salt
3 Tbsp flour
1 cup milk
1 egg yolk
1 Tbsp butter
1/2 tsp vanilla



Meringue:

3 egg whites
6 Tbsp sugar
1/2 tsp vanilla
Directions:
Directions:
Cake:
Sift together flour, baking powder and salt
Cream butter, gradually add sugar and cream well.
Blend in egg and egg yolks (reserve whites for meringue), and beat for 1 minute.
Combine milk and vanilla; then add alternately with dry ingredients to the creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer, use low speed).
Pour into two well greased and lightly floured 8-inch round layer pans, at least 1 1/4 inches deep.
Bake in a moderate (350ºF) oven for 25-30 minutes. Cool; place on ovenproof plate. Spread cream filling between layers.

Cream Filling:
Combine sugar, salt and flour in saucepan. Blend in milk and egg yolk (reserve white for meringue); mix well. Cook over low heat until thickened, stirring constantly. Blend in butter and vanilla. Cool; spread between cooled cake layers.

Meringue:
Beat 3 egg whites until stiff but not dry. Add sugar gradually, beating constantly until stiff. Blend in 1/2 tsp vanilla. Spread on top and sides of filled cake. Bake in moderate (350ºF) oven 10-15 minutes.
Personal Notes:
Personal Notes:
From Pillsbury's 2nd Grand National Recipe and Baking Contest, 1951.

 

 

 

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