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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Annella Campbell's Company Cake

Date Added: January 27, 2013


1 Cup Flour (to 4 1/2 cups)
1 Teaspoon Baking Powder plus
1/8 Teaspoon Salt to 1 ts
1/2 Cup Shortening melted
1/2 Cup Sugar
4 Eggs yolks (up to)
1/3 Cup Milk cold
2 Teaspoons Vanilla or orange flower water; optional
5 Unit Eggs whites
Cup Sugar
1/2 Cup Walnut Chopped
2 Tablespoons Sugar
2 Tablespoons Cornstarch Dissolved In
1 Pinch Salt to 1 ts
1 Egg yolk ; large
1 Cup Milk cold
1 Teaspoon Vanilla or orange flower water; optional
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1. PREHEAT OVEN TO 325F with rack in center of oven.

2. Generously grease 2 8-inch layer cake pans. Dust with flour, tapping pans over sink to remove excess flour.

3. FOR CAKE, sift flour, baking powder and salt together onto waxed paper; set aside.

4. Use mixer to cream shortening and sugar until fluffy.

5. Add egg yolks one at a time, beating well after each addition.

6. Add vanilla. Combine well. Add reserved flour mixture alternately with milk, mixing until smooth.

7. Divide batter between prepared pans. Use back of spoon to spread batter evenly; this takes a little patience.

8. FOR MERINGUE, beat egg whites until they are thick and hold their shape but are still soft and moist.

9. Add sugar by the tablespoon, beating well after each addition.

10. Divide between pans. Use spatula to spread over batter.

11. Sprinkle with nuts, dividing evenly. Bake until lightly colored and toothpick inserted into center comes out clean (it\'s OK if meringue cracks), about 30 minutes.

12. Let rest 10 minutes in pans on cooling racks.

13. Use flexible knife to release cake from sides of pan.

14. Gently invert cakes. Set them meringue-side up to cool completely.

15. Spread one meringue layer with filling. Top with other layer, meringue-side up.

16. It\'s best served the day it is made but it can be made a day ahead and kept cool (but not refrigerated).

17. If made ahead, keep covered. Yield: 1 8-inch layer cake.

18. VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy 1-quart saucepan.

19. Stir in egg yolk and milk. Stir over medium heat.

20. Stir until mixture coats spoon, about 4 minutes.

21. Remove from heat. Stir in vanilla. Let cool completely.

22. If mixture becomes lumpy, whisk vigorously, before using.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Gluten, Corn, Walnuts, Natural Sweeteners allergies.
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