Baking cakes dates back to the ancient Egyptians. Cakes made in the olden times were much different from the cakes made today. Back then cakes were much simpler, with the best of cakes having only fruits and nuts in them.
This confection has come a long way from that time; today there are cakes from different backgrounds, for different occasions and of course different flavors.
The Italian Cream Cake is an example of a modern day cake. Not much is known about this cake, but many historians agree that Italian Cream Cakes are inspired from Renaissance-era trifles. The combinations of cream, sponge and flavoring make this mouth-watering cake irresistible. Although not much is known about the cake itself, the recipe is still around for us to enjoy.
There are several different versions of Italian Cream Cakes. This one has two stages; baking the cake and icing the cake. Although most times it is a personal choice if you want to frost/ice your cake, but for this particular recipe the cake has to be frosted.
The ingredients needed for an Italian Cream cake are:
-2 cups of all-purpose flour
-2 cups of sugar
-1 stick butter
-½ cup shredded coconut
-1 cup finely chopped walnuts (substitute with pecans)
-5 eggs separated
-½ cup olive oil
-1 cup buttermilk (can be substituted if buttermilk not available)
-1 ½ teaspoon vanilla extract
-1 teaspoon baking soda
Before preparing the batter, be sure to preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Also be sure to grease and flour three round 9-inch baking pans, and preferably sift the all-purpose flour before mixing it in the batter. Sifting the flour aerates it; and, as a result the flour mixes more evenly with other ingredients.
-Mix butter and sugar well, then add vanilla extract
-Next add the 5 separated egg yolks and ½ cup olive oil— mix these until fluffy.
-In another bowl combine dry ingredients—flour and baking soda
-Add the dry ingredients to the mixture little by little—alternating with the buttermilk. (1/4 cup at a time)
-Mix in the walnut/pecan and shredded coconut
-In another bowl, beat egg whites until they are stiff
-Gently fold egg whites into batter
-Divide the batter into the 3 pans
-Bake until light brown (stick a toothpick in the center, and make sure it comes out clean) Let the cakes cool
Once the cakes have completely cooled, they will be iced in a cream cheese icing. Although making frosting is simple enough, certain tips can help guarantee its taste. One, the ingredients must all be at the correct temperature, and secondly always use pure cane powdered sugar for better texture.
-1 tub cream cheese (8 oz.)
-¼ cup softened butter at room temperature
-1 teaspoon vanilla
-1 packet powdered sugar (16 oz.)
-¾ cup finely chopped walnuts/pecans
-Combine cream cheese, butter and vanilla extract—beat until smooth
-Add sifted powdered sugar—mix well
-Add nuts and fold mixture
Once the cakes have cooled, you can begin to frost them. This is a three layer cake, so take one 9 inch cake and frost just the top. Then stack the second cake on top of the base and again frost only the top. After placing the third layer, frost the top and sides of the cake. You can leave it like this if you wish, or you can decorate with chopped nuts and shredded coconut.
Keep the cake in the fridge until serving time. Italian Cream Cake can be served at weddings, birthdays, family reunions or just as dessert after a dinner at home.