Aunt Grace's Easter Cake

Aunt Grace's Easter Cake

This cake from my Great Aunt Grace in Aberdeen, SD is traditionally served on Easter Sunday - it is absolutely YUMMY!!!

~Michele Taskin

Custard Cake

Cake:

8 egg whites

1/2 t cream of tartar

4 egg yolks

1 1/4 sugar

1 cup cake flour

1/4 t salt

Custard:

2 1/2 cups milk

1 cup sugar

1/2 cup flour

1 envelop Knox gelatin

4 T milk

1 pint whipped cream

Beat 8 egg whites until foamy. Add 1/2 tsp. cream of tartar. Beat like angel food. Add 4 egg yolks. Beat until lemon colored. Add 1 1/4 cups sugar gradually. Then fold in 1 cup cake flour and 1/4 tsp salt. Line cake pan with waxed paper. Bake 30 min. @ 350. When cool, split cake and frost with 1/2 the filling. Place top layer on and frost with rest of custard - sprinkle generously with coconut.

Custard filling:

2 1/2 cup milk. Heat, then add 1 cup sugar and 1/2 cup flour(mixed together). Dissolve 1 envelope Knox gelatin in 3 or 4 T milk. Add to above. Cool and add 1 pint of whipped cream and 1 tsp vanilla.

 

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