Filling for Angel Food Layer Cake

Ingredients

• 6 egg yolks
• 1 pint milk
• 1 cup sugar
• 4 tablespoons cornstarch or flour
• 2 tablespoons butter

Method

1. 1

   Beat egg yolks, add sugar, cornstarch and milk.

2. 2

   Cook over boiling water until thick.

3. 3

   Add butter, vanilla and nuts.

4. 4

   Let stand until thoroughly cool.

5. 5

   Then spread between layers.

6. 6

   Cover top and sides with seven minute icing.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 17. The excerpt below is the record exactly as published.

1 cup sugar 1 stick butter l/2 cup flour 2 teaspoons vanilla Bring milk to boil. Beat eggs, add sugar and flour. Pour this thin batter into hot milk, stirring all the time. Cook until very thick. Remove from fire and add 1 stick of butter. When cold add 2 teaspoons vanilla. Spread between layers. Mrs. John Dyson. 38 ANGEL FOOD LAYER CAKE 1 cup sifted cake flour l/4 teaspoon salt 1-1/2 cups sifted granulated 1-1/4 teaspoons cream sugar of tartar 1-1/4 cups (10 to 12) egg 1 teaspoon vanilla whites Sift flour once, measure and add l/2 cup sugar and sift together four times. Beat egg whites and salt with rotary beater. When foamy add cream of tartar and continue beating until eggs are stiff enough to form peaks but not dry. Add re- maining sugar, 2 tablespoons at a time, beating with beater after each addition until all sugar is well blended. Fold in flavoring. Sift about l/4 cup flour over mixture, fold in lightly, repeat until all flour is used. Cook in 3 nine inch ungreased layer pans at 350 degrees F., about 20 minutes. Remove from oven and invert pans for about 1 hour or until cold. FILLING 6 egg yolks 1 pint milk 1 cup sugar 1 cup finely chopped 4 tablespoons cornstarch pecans or flour 2 tablespoons butter

Cook this with the app: pantry check, scaling, and the assistant.