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Prince Regent Cake Recipe
|Eggs||7 , separated|
|Sugar||150 Gram (3/4 Cup)|
|Self rising flour||150 Gram (1 Cup)|
|Milk||300 Milliliter (1 1/4 Cup)|
|Cornstarch||25 Gram (1/4 Cup)|
|Sugar||50 Gram (1/4 Cup)|
|Butter||18 Tablespoon (250 Gram)|
|Semi-sweet chocolate||9 Ounce (250 Gram)|
|Unsweetened cocoa powder||50 Gram, sifted (1/2 Cup)|
Serving size: Complete recipe
Calories 5369 Calories from Fat 3069
% Daily Value*
Total Fat 351 g539.9%
Saturated Fat 205.9 g1029.4%
Trans Fat 0 g
Cholesterol 2276 mg
Sodium 2943.5 mg122.6%
Total Carbohydrates 542 g180.6%
Dietary Fiber 31.9 g127.5%
Sugars 358.5 g
Protein 89 g177.9%
Vitamin A 179.5% Vitamin C
Calcium 105.7% Iron 150.1%
*Based on a 2000 Calorie diet
Preheat oven to 425°F (220°C).
To make cake, put egg yolks, half the sugar and salt into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff; beat in remaining sugar.
Fold into egg yolk mixture.
Sift flour over egg mixture and fold in.
Spread batter evenly in six 10-inch (25-cm) rounds on prepared baking sheets.
Bake 5 to 7 minutes or until a wooden pick inserted in center comes out clean.
Cool on racks.
To make filling and frosting, mix a little milk with cornstarch in a medium bowl.
Heat remaining milk with sugar in a small saucepan.
Stir hot milk mixture into blended cornstarch.
Return to heat and bring to a boil, stirring constantly.
Stir in egg yolk quickly and thoroughly.
Return mixture to bowl; cool.
Cream butter until soft then beat into cooled cornstarch sauce a spoonful at a time.
Melt 2 oz.(50 g) chocolate in a double boiler over low heat.
Beat into cornstarch mixture with cocoa powder.
Spread chocolate cream over cake rounds, placing one on top of the other.
Cover top and sides of cake with chocolate cream.
Refrigerate until set.
Melt remaining chocolate and spread evenly over cake.