Princeton Cake
Princeton Cake is an moderately easy dinner. Made with 2 tbsp. mandarin peel in syrup, drained, chopped, 2 mandarins, 1/4 lb. butter, 1 c. sugar and 4 eggs, separated, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Preheat oven to 350Β°.
Butter and lightly flour 2 round cake pans.
Cream butter and slowly add sugar, beating until light.
Add egg yolks, mandarin juice and mandarin rind and beat well.
Mix flour, cornstarch, salt and baking powder.
Stir dry mixture into butter mixture, blend until smooth.
Beat egg whites in a separate bowl until stiff, not dry.
Gently stir 1/3 of the egg whites into the first mixture, then fold in remaining whites.
Spread batter in the pans and bake for 30 to 40 minutes, or until a straw comes out clean.
Cool in pans for 5 minutes before turning out onto racks. Frost with Buttercream Icing.
π· Perfect Pairings
Complete your meal with these
/871741-5c0d0ac003ce4e6cb0493e8f9431fd0b.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment