Martha Washington Creme Cake
"This is a 2 generation favorite. The layers are similar to a genoise. The cooked filling is simple and carrys the flavors of butter, vanilla and eggs. A sifting of powered sugar just before presentation is all it needs. I have, for birthdays, frosted the sides with 7 minute frosting. It's time to share this."
photo by Pastryismybiz
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
10
ingredients
-
Cake
- 3 eggs, separated
- 1 1⁄2 cups sugar
- 6 tablespoons cold water
- 1 cup all-purpose flour
- 1⁄2 cup cake flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
-
Filling
- 2 cups whole milk
- 1 cup sugar
- 4 tablespoons cornstarch
- 4 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla
directions
- Beat 3 egg yolks, sugar and water until creamy.
- In another bowl beat 3 egg whites to soft peak.
- Sift flours, BP and salt. Stir with whisk to mix thoroughly.
- Add egg whites and flour mixture to egg yolk mixture alternating each and folding until batter is just incorporated.
- Batter will have some traces of flour exposed. Do not stir and do not over mix for best results.
- Grease 2 9" cake pans. Line bottom of each with waxed paper or parchment. Grease paper and dust bottoms and sides with flour.
- Bake at 350 for approximately 30 minutes. Test for doneness with toothpick.
- For ease in slicing the layers in 2, place cake layers in pans in freezer. To remove from pan when ready to assemble, turn stove burner to med and slide bottom of cake pan around until the heat releases cake; test by using a butter knife pulling the sides up until cake comes free from bottom.This happens within seconds. Slice frozen layers in two and spread filling between layers leaving top of cake bare.
-
Filling:
- Cream egg yolks.
- Mix cornstarch with a small amount of the milk and then add to saucepan with balance of milk, creamed egg yolks and sugar. Cook until it comes to a boil.
- Remove from heat and add butter and vanilla.
- Cool.
- Can use leftover egg whites to frost sides of cake with 7 minute frosting.
Questions & Replies
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I found this cake in a historic cookbook and this is the only version online resembling mine. I am writing about it for a website, would like to ask some more questions if possible!
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RECIPE SUBMITTED BY
Training culinary:2 years culinary school Houston Community College (downtwn branch highly recommend) French pastry and artisan breads. I am immersed in family, spouse and everything homeside. it is now my time having retired, to do all the fun things I couldn't do while working. I believe life is most bountiful when we serve others. I also believe the best cooks are those who cook and bake with a love of making people happy. I especially enjoy sending cookies to our soldiers in Iraq. It is a joy to read their letters and emails of appreciation for a taste of home. I also love sewing, upholstery, gardening,church activities and remodeling take up the time not spent with family. I hope I can be as helpful to the cooks on Recipezaar as they have been helpful to me. When time permits I love to test and review recipes on this site that appeal to me. I am also a believer in power naps.
