This cake from my Great Aunt Grace in Aberdeen, SD is traditionally served on Easter Sunday - it is absolutely YUMMY!!!
~Michele Taskin
Custard Cake
Cake:
8 egg whites
1/2 t cream of tartar
4 egg yolks
1 1/4 sugar
1 cup cake flour
1/4 t salt
Custard:
2 1/2 cups milk
1 cup sugar
1/2 cup flour
1 envelop Knox gelatin
4 T milk
1 pint whipped cream
Beat 8 egg whites until foamy. Add 1/2 tsp. cream of tartar. Beat like angel food. Add 4 egg yolks. Beat until lemon colored. Add 1 1/4 cups sugar gradually. Then fold in 1 cup cake flour and 1/4 tsp salt. Line cake pan with waxed paper. Bake 30 min. @ 350. When cool, split cake and frost with 1/2 the filling. Place top layer on and frost with rest of custard - sprinkle generously with coconut.
Custard filling:
2 1/2 cup milk. Heat, then add 1 cup sugar and 1/2 cup
flour(mixed together). Dissolve 1 envelope Knox gelatin in 3
or 4 T milk. Add to above. Cool and add 1 pint of whipped cream
and 1 tsp vanilla.
