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Paula Peck's Princess Cake Recipe
|Butter||1 Cup (16 tbs) (2 Sticks)|
|Sifted flour||2 2⁄3 Cup (42.67 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
Serving size: Complete recipe
Calories 4245 Calories from Fat 1635
% Daily Value*
Total Fat 186 g286.4%
Saturated Fat 116.1 g580.5%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 673.4 mg28.1%
Total Carbohydrates 591 g196.9%
Dietary Fiber 9 g36%
Sugars 336.4 g
Protein 62 g123.3%
Vitamin A 112.5% Vitamin C
Calcium 12.4% Iron 87.7%
*Based on a 2000 Calorie diet
Grease and lightly flour a ten inch tube pan.
Cream the butter and one and one third cups of the flour until light and fluffy.
Add the vanilla.
Beat egg whites with salt and cream of tartar until they hold soft peaks.
Add the sugar, a tablespoon at a time, beating well after each addition.
Beat whites five minutes, or until very firm.
Fold one quarter of the beaten egg whites into the butter-flour mixture.
Pour the mixture over the remaining egg whites.
Fold gently while sprinkling the remaining flour in.
Do not over-mix.
Pour into prepared pan.
Bake about one hour, or until the cake is golden brown and shrinks from the sides of the pan.
Cool in the pan ten minutes before turning out to cool on a rack.