Dine and Dish

Food blog with family recipes

Savannah Cream Cake

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I had torn up my “Final Notice” subscription renewal form from Gourmet magazine. I had convinced myself that I no longer needed to see the magazine monthly and that not renewing my subscription would be one small step I could take towards budgeting in the new year. The truth is, I haven’t been overly crazy about the past few issues of Gourmet. They left me uninspired and uninterested. It was disappointing because in the past, Gourmet had been one of my favorite cooking magazines.

I was ready to say goodbye to Gourmet…this was until the January 2008 issue showed up in my mailbox. What was to be my final issue of Gourmet completely made me change my mind about not renewing my subscription. The January 2008 issue is all about “What is Southern?” and it is jammed pack full of recipes that I have earmarked to try. From the Brandied-Peach Pork Chops and the Potato Casserole to the Buttermilk Cookies and the Mile High Chocolate Cake… this issue of Gourmet magazine brought me back to the reasons I subscribe. Great recipes that produce amazing results.

So far, I have given two of the recipes a try. The recipe for the Caramel Cake was incredibly simple to make and it was definitely company worthy.  The other recipe that I tried, the Savannah Cream Cake, was beyond compare to anything else I have ever made. It is a rich and delicious dessert with a unique flavor that keeps you coming back to sneak another bite.

If you gave up on Gourmet before this January issue came out, you will be sorry. Head to the newstands today and pick up a copy…budgeting can wait ’til next year.

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SAVANNAH CREAM CAKE (from the January 2008 issue of Gourmet magazine)

Perfect dessert for a summer night outside or a winter party. 
Course Dessert
Keyword cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

INGREDIENTS:

  • 1/2 C. plus 1 TBS. cake flour not self-rising
  • 1/4 tsp. grated nutmeg
  • 3/4 C. sugar divided
  • 6 large egg whites
  • 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 tsp. pure vanilla extract

FOR SHERRY CUSTARD

  • 1 1/2 tsp. unflavored gelatin from a 1/4 oz. envelope.
  • 1/4 C. plus 2TBS. water divided
  • 2 large egg yolks
  • 1/4 C. cream sherry
  • 1/4 plus 2TBS. sugar divided
  • 1 C. heavy cream
  • 2 tsp. pure vanilla extract
  • FROSTING
  • 1 C. chilled heavy cream
  • 2 TBS. sugar

EQUIPMENT

  • a 10 x 4 1/2 inch 16 cup tube pan( preferably with a removable bottom)
  • a 9 inch springform pan

GARNISH

  • fresh berries

Instructions

  • Pre heat oven to 350 with rack in middle. 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. Beat in remaining 1/2C. sugar, 2TBS. at a time. Add vanilla and beat until whites just hold soft peaks.
  • 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.
  • 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.
  • If pan has feet, invert it on a work surface; otherwise, invert it over a long necked bottle. Cool cake completely, about 30 minutes.
  • 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.

MAKE SHERRY CUSTARD

  • Butter bottom and sides of springform pan, then line bottom with parchment paper.
  • Sprinkle gelatin over 1/4C. water in a small bowl and let soften, about 1 minute
  • 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.
  • 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.
  • Beat cream, vanilla, and remaining 2TBS. sugar in a large bowl with cleaned beaters until mixture just holds soft peaks.
  • Fold in sherry mixture gently but thoroughly, then fold in cake cubes.
  • 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.

MAKE FROSTING

  • Beat cream with sugar using an electric mixer until it just holds stiff peaks. Frost cake

Reader Interactions

Comments

  1. Mandy says

    I saw this recipe too, glad to see a positive review of it here. Speaking of magazines subscriptions, I usually buy from Ebay, it costs 4-5 dollar for one year subscription..

  2. Meeta says

    Oh I am getting a coronary – LOL! Seriously I really enjoy such extravagant cakes every now and then even if I am not a huge fan of creamy cakes. I think you did an awesome job on re-creating it here!

  5. Bradley @ Sauces and Stuff says

    My wife used to refer to Food and Wine as Instyle for food. The articles became less and less about food and more about food lifestyle. The only one I still get is Cooks Illustrated. Cake looks great and I like the presentation on the china.

  6. Pam says

    Beautiful picture and beautiful cake! I stopped subscribing to Gourmet several years ago, but I think I’ll have to go buy this issue.

  7. brilynn says

    Since moving last month I’m without magazine subscriptions 🙁 I used to have Bon Appetit and Fine Cooking and generally ended up buying Gourmet off the shelf, I miss them!

  8. Deborah says

    You are a temptress!! I have been wanting to buy this since seeing the caramel cake on a few blogs. Now I really want it!!

  10. julie says

    I found the Dec. issue of Gourmet before I left and bought it. I want to see this issue. I have to admit, I liked the Bon Appetite better, but now I’m really wanting see your issue of Gourmet! The pie looks awesome Kristen. You did a great job!

  12. Kate says

    dontcha hate it when that happens? you’re all set to dump a magazine and they send you ‘YOUR LAST ISSUE!’ that is just chock full of delights.

    i tell ya…..they plan it that way; i’m thoroughly convinced.

    this is one of those ‘i’m getting chunky just reading the recipe’ posts. YUM

  17. Mimi says

    Happens every time: Just as you are steeling yourself to give up a subscription, the magazine comes across with a stellar issue. Why is that?

  18. Lynn says

    Oh my gosh, that sounds like heaven on a plate! I’ll have to go grab the January issue of Gourmet. That mile high cake sounds pretty good, too.

  20. Cheryl says

    I don’t subscribe to any cooking magazines, but always wanted to. This pie may be enough for me to at least go out and buy this issue.

  22. Deborah says

    Lol, girl! That was my birthday cake when we were in Savannah two years ago. SO YUMMY!!! I’m telling you, go to Elizabeth’s if y’all go to Savannah. Just don’t go with anyone cheap. 🙂