Italian Cream Cake

Products Used

Ingredients

  • 1 stick + 6 tablespoons unsalted butter, soft
  • 2 tablespoons oil (grape seed, olive or canola oil)
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/3 cups of all-purpose flour*
  • 1 teaspoon baking soda
  • 1 cup buttermilk, room temperature
  • 1 cup pecan pieces
  • 1 1/3 cups (3.5 ounces) sweetened coconut
  • 5 large egg whites, free of egg yolk traces
  • Cream Cheese Frosting
  • Pecans and coconut for decoration, as desired

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F.
      2. Butter and flour three 8 or 9-inch pans or use baking spray. Set aside.
      3. Cream butter and oil until light and fluffy. Add sugar and mix further. Add egg yolks one at a time waiting for previous added yolk to be fully incorporated. Scrape bowl often. Whip until mixture is light and fluffy. Add vanilla.
      4. Sift together flour and baking soda. In low speed, add dry ingredients alternately with buttermilk. Once combined add pecan pieces and coconut.
      5. In a separate bowl whip egg whites until stiff. Gently fold egg whites into above batter.
      6. Evenly divide the batter into prepared pans. Place in oven and bake until center of cake bounces back when lightly pressed with a finger or a toothpick comes out clean. About 28 to 35 minutes. Let sit in pan for 15 minutes before removing.
      7. Turn cakes out pans. Let cool. Freeze well wrapped or frost layers now.
      8. Prepare Cream Cheese Frosting. Frost cool cake. Decorate with pecans and coconut if desired.
      Imperial Sugar Insight

      Chef Eddy Tip:  To save time on the day of your party, do what most professional bakers do. Bake your cake layers up to a week in advance and freeze without frosting. On the day of your party, remove the layers from the freezer and frost when still cold. Cold frosted cakes will reduce the crumbs from getting into the icing or frosting!   

      Rate & Review

      Rating

      Soulcheft
      Oct 05, 2013

      I used to enjoy this cake when I worked at a hospital. The pastry chef made the best cake, but I could never get the recipe from her. This one wasn't bad at all. I didn't use as much coconut, because I am not a big fan of it. It was a little denser than I remember it, and definitely not very sweet - which I love since the icing added some sweetness. It was delicious, and easy to mix, but the next time, I will under bake it slightly, for a slightly lighter product. Oh, and I used two 10-inch pans, and they were perfect for the amount of batter.

      Pastel Italiano de Crema

      Products Used

      Ingredientes

      • 1 barra + 6 cucharadas de mantequilla sin sal, suave
      • 2 cucharadas de aceite (aceite de semilla de uva, oliva, o canola)
      • 2 tazas de Imperial Sugar Azúcar Granulada Extra Fina
      • 5 yemas de huevos grandes
      • 1 cucharadita de vainilla
      • 2 + 1/3 taza de harina multiuso (Spoon and sweep method*)
      • 1 cucharadita de bicarbonato de soda
      • 1 taza de suero de la leche, a temperatura de ambiente
      • 1 taza de pedacitos de pacanas
      • 1 1/3 taza (3.5 onzas) de coco dulce rallado
      • 5 claras de huevos grades, sin rastro de yemas

      Para el glaseado de queso crema

      Para cubrir

      • Use pacanas y coco para decor como desee

      *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

        1. Engrase y empolve tres moldes de 8 o 9 pulgadas o use spray de hornear. Póngalo a un lado.
        2. Bata la mantequilla y el aceite hasta que quede suave y esponjoso. Añada la azúcar y mezcle. Añada las yemas de huevo una a la vez esperando que el huevo anterior se incorpore en la mezcla antes de añadir el próximo. Raspe el tazón frecuentemente. Bata la mezcla hasta que quede liviana y esponjosa. Añada la vainilla.
        3. Cierna juntos la harina y el bicarbonato de soda. Añada los ingredientes secos a velocidad baja alternando con el suero de la leche. Ya combinado añada las pacanas y el coco.
        4. En otro tazón, bata las claras hasta llegar a punto de nieve. Envuelva las claras con la mezcla hecha anteriormente.
        5. Divida la mezcla en parte iguales en cada uno de los moldes. Hornee hasta que el centro del pastel rebote al ser apretado con el dedo o cuando un palillo de dientes introducido en el centro sale limpio, alrededor de 28 a 35 minutos. Permita que el molde se enfríe por 15 minutos antes de sacar el pastel.
        6. Saque el pastel del molde. Déjelo enfriar completamente. Puede envolverlo bien y congelarlo o cúbralo ahora.
        7. Para hacer el glaseado de queso crema, prepare de acuerdo a las instrucciones del fabricante. Para preparar el otro glaseado de queso crema, mezcle el queso crema y la mantequilla suave a velocidad lenta hasta que esté bien mezclada. Añada una taza de azúcar en polvo y mezcla a velocidad lenta. Gradualmente añada el resto de la azúcar en polvo y mezcle a velocidad lenta o media hasta quedar suave y esponjosa. Añada la vainilla y mezcle bien. Cubra el pastel frío. Decore con pacanas y coco.

       

      Imperial Sugar Insight

      Chef Eddy Tip:  To save time on the day of your party, do what most professional bakers do. Bake your cake layers up to a week in advance and freeze without frosting. On the day of your party, remove the layers from the freezer and frost when still cold. Cold frosted cakes will reduce the crumbs from getting into the icing or frosting!   

      Rate & Review

      Rating

      Soulcheft
      Oct 05, 2013

      I used to enjoy this cake when I worked at a hospital. The pastry chef made the best cake, but I could never get the recipe from her. This one wasn't bad at all. I didn't use as much coconut, because I am not a big fan of it. It was a little denser than I remember it, and definitely not very sweet - which I love since the icing added some sweetness. It was delicious, and easy to mix, but the next time, I will under bake it slightly, for a slightly lighter product. Oh, and I used two 10-inch pans, and they were perfect for the amount of batter.