Turban Cake

Misty’s Favorite Farmhouse Recipe

This cake of Germany is baked in a fluted mold. A semisweet chocolate topping will really make it delectable!

Hey y’all!

Confession time, I have been so busy I’ve attempted to post for almost a week, and had to stop to tend to other needs…. Sooo, you guys are getting a free preview today, and if you’re a subscriber, you’ll be able to share this with your friends!

If you’re not subscribed, and you do- you’ll have access to all the recipes before the upcoming holidays! Thank you to all who have supported our family for so long; we appreciate you guys very much.

Turban Cake:

2 1/4 cups sifted all purpose flour

2 1/4 teaspoons baking powder

1/2 cup butter

1 tablespoon grated lemon peel

1 teaspoon vanilla extract

1/2 cup sugar

4 egg yolks, well beaten

3/4 cup milk

4 egg whites

1/2 cup sugar

Chocolate glaze, see below

1. Sift the flour and baking powder together; set aside.

2. Cream butter with lemon peel and extract. Add 1/2 cup sugar gradually, creaming until fluffy after each addition. Add the beaten egg yolks in third, beating well after each addition.

3. Beating only until smooth after each addition, alternatively add dry ingredients in thirds and milk in halves to creamed mixture.

4. Beat the egg whites until frothy. Add 1/2 cup sugar gradually, beating well after each addition. Beat until stiff peaks are formed. Gently fold into batter. Turn into a greased 2- quart (8 inch) fluted tubed or Turks head mold.

5. Bake at 350 F about 55 minutes, or until cake tests done.

6. Invert pan and let cake hang in pan 1 hour. Loosen from pan by running a small spatula carefully around tube and around edge of cake. Invert and remove from pan. Spread warm chocolate glaze over the cake. Allow 2-3 hours for glaze to set.

Chocolate Glaze: melt 4 oz semisweet chocolate pieces over hot (not steaming) water. Remove from heat, stir until chocolate is melted. Blend in 1/4 cup butter.

Enjoy

Happy homesteading yall

Misty