Martha Washington Creme Cake Recipes

Steps:

• 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.

Steps:

• In a bowl, beat eggs on high for 3 minutes; gradually add sugar. Combine flour and baking powder; stir into egg mixture alternately with water. Beat on low for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 375° for 25-30 minutes or until the cake tests done. Cool. Split cake into two layers. , For filling, combine the sugar and cornstarch in a saucepan; stir in milk. Bring to a boil; cook for 2 minutes. Stir a small amount into eggs; mix well. Return all to pan. Cook and stir for 1 minute or until thick. Remove from the heat; cool slightly. Add the butter and vanilla; cool completely. Spread between cake layers. Cut into squares; top with pie filling and whipped cream.

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
• Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.