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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