Nutmeg Cake With Warm Peach Sauce Recipe
You don't have to be a gourmet to judge how appetizing and flavorful Nutmeg Cake With Warm Peach Sauce is. It is the answer when you look for a tasty Dessert. Mark this Nutmeg Cake With Warm Peach Sauce, or else you will later regret bookmarking this recipe.
Ingredients
6 eggs, separated
1/4 cup water
1 teaspoon vanilla extract
3/4 cup sugar
1/8 teaspoon salt
1 1/4 cups sifted all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 cup sugar
1 teaspoon cream of tartar
Warm Peach Sauce
Directions
Beat egg yolks at high speed of an electric mixer 6 minutes or until thick and lemon colored.
Combine water and vanilla, add to egg yolks.
Beat at low speed of an electric mixer until thoroughly blended.
Beat at medium speed 4 minutes or until mixture thickens.
Gradually beat in ¾ cup sugar and salt; continue beating 5 to 6 minutes or until smooth.
Combine flour, nutmeg, and baking powder.
Sprinkle one-fourth of flour mixture over yolk mixture, and carefully fold in.
Repeat procedure with remaining flour mixture, set aside.
Beat egg whites (at room temperature) until foamy; add cream of tartar, and continue beating until soft peaks form.
Gradually add 1/2 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Gently fold 1 cup beaten egg whites into yolk mixture.
Gently fold yolk mixture into remaining egg whites.
Pour batter into an ungreased 10-inch rube pan, spreading evenly with a spatula.
Bake at 350° for 45 minutes or until cake springs back when touched.
Remove from oven; invert pan.
Cool 40 minutes; remove cake from pan to wire rack to cool completely.
Serve with 2 tablespoons Warm Peach Sauce per serving.
Combine water and vanilla, add to egg yolks.
Beat at low speed of an electric mixer until thoroughly blended.
Beat at medium speed 4 minutes or until mixture thickens.
Gradually beat in ¾ cup sugar and salt; continue beating 5 to 6 minutes or until smooth.
Combine flour, nutmeg, and baking powder.
Sprinkle one-fourth of flour mixture over yolk mixture, and carefully fold in.
Repeat procedure with remaining flour mixture, set aside.
Beat egg whites (at room temperature) until foamy; add cream of tartar, and continue beating until soft peaks form.
Gradually add 1/2 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Gently fold 1 cup beaten egg whites into yolk mixture.
Gently fold yolk mixture into remaining egg whites.
Pour batter into an ungreased 10-inch rube pan, spreading evenly with a spatula.
Bake at 350° for 45 minutes or until cake springs back when touched.
Remove from oven; invert pan.
Cool 40 minutes; remove cake from pan to wire rack to cool completely.
Serve with 2 tablespoons Warm Peach Sauce per serving.
