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Ingredients
- 6 large eggs
- 1 c. sugar
- 1 c. cake flour (Soft-as-Silk)
- 1 teaspoon baking pwdr
- 8 large eggs
- 1 1/2 c. sugar
- 1 1/2 c. cake flour (Soft-as-Silk)
- 1 1/2 teaspoon baking pwdr
- 1 pint lowfat milk
- 3 large eggs
- 1/2 c. sugar
- 1/2 c. flour
- Almond & vanilla extract
- 1 lump (1 ounce) butter
Directions
- Separate egg whites from egg yolks. Place egg whites in separate large mixing bowl and set aside. Put egg yolks in a separate large mixing bowl. Add in sugar and beat till frothy. Mix in sifted flour and baking pwdr to egg yolk and sugar mix. Beat egg whites till stiff and fold into flour mix. Pour into an ungreased 9"x13" pan or possibly tube pan. Bake at 350°F for 30 to 35 min. Cool on wire rack. Remove from pan. Top cooled 9"x13" cake with Cream Filling. Top cooled tube pan cake and fill middle of cake with Cream Filling.
- Beat large eggs, sugar, lowfat milk and flour. Cook over flame on the stove till thick, stirring constantly. Remove from heat, beat the mix with an electric beater and add in butter, almond and vanilla extract. Beat till smooth. Your pudding will be lumpy, so beat!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 12 servings | |
| Calories 450 | |
| Calories from Fat 85 | 19% |
| Total Fat 9.57g | 12% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 392mg | 16% |
| Potassium 192mg | 5% |
| Total Carbs 78.81g | 21% |
| Dietary Fiber 0.6g | 2% |
| Sugars 52.71g | 35% |
| Protein 13.06g | 21% |
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