Spanish Cream Cake Recipe
Servings: 6
Ingredients
- 5 large eggs, separated
- 2/3 c. sugar
- 1 c. cake flour
- 1 T water
- 1/4 teaspoon salt
- Confectioners' sugar for dusting
- Cinnamon for dusting
- 1 c. whipped cream for filling
Directions
- Preheat oven to 425 degrees. Beat egg yolks, sugar, salt and water till creamy and thick. Add in flour and beat just to blend. Mix in stiffly beaten egg whites. Spread evenly in 11x16 inch baking pan lined with wax paper (cookie sheet is good to use). Bake 10-15 min or possibly till golden brown on top and springs back when touched with finger. Turn it upside down on a sheet of wax paper sprinkled with confectioners' sugar. Allow to cool before removing baking paper.When cake is cool, trim ragged edges. Spread with whipped cream filling and roll up with the aid of the wax paper on the bottom. Cake should be made several hrs in advance and refrigerated till time to serve. Dust with confectioners' sugar and cinnamon just before serving. Serves 6-8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 103 | 35% |
| Total Fat 11.68g | 15% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 162mg | 7% |
| Potassium 94mg | 3% |
| Total Carbs 40.91g | 11% |
| Dietary Fiber 0.4g | 1% |
| Sugars 22.61g | 15% |
| Protein 7.45g | 12% |
