My Italian Cream Cake

My Italian Cream Cake.....

This is first time ever Cik Ngah baked a cake, iced and decorate! Usually I would convert the cake to cupcakes, easier to decorate and eat! I am still an amateur in baking whole cake, as I could not control my oven to bake a nice even cake. I would always have trouble in getting the cake evenly cook without burning the cake side! Sigh...

Last week Cik Ngah attended a demo class on Red Velvet Cheesecake, Chocolate Indulgence and Red Velvet Cupcakes. In the class the chef gave tips to control the oven and bake a whole cake nicely. Keep the oven temperature at 140-150 degrees, depending on your oven. Mine would bake a nicely at 150-160 degrees. Usually I would follow the recipe which usually call for 180 degrees! Lesson learn....!

Love this picture......

The cupcake versions....

Back to the recipe, I was goggling for a recipe of Cream Cheese topping when I came across the Italian Cream Cake, the ingredients fascinated me, combination of shredded coconuts and pecans! And I have the ingredients in my fridge. After analysing a few recipe I used the one with olive oil since it is Italian cake right? Reduce the sugar and add chopped maraschino cherries..

Verdict, the cake is delicious even when eaten on its own, i.e without the cream cheese. It would be a delightful treat for those who loves cream cheese!. So, here's how you made My Italian Cream Cake;

Cik Ngah version of Italian Cream Cake

Ingredients; 

Cake Batter

2 Cups of Cake Flour (you can also use All Purpose Flour)

1 teaspoon of baking soda 

1 1/2 Cups of Sugar

4 oz Butter (1/2 block of Anchor or SCS Butter)

1/2 Cup of Shredded Coconut

1 Cup of finely chopped Pecans

10 chopped Maraschino Cherries

5 Egg Whites (beat until stiff peaks)

5 Egg Yolks

1/2 Cup of Olive Oil

1 Cup of Buttermilk

1 1/2 teaspoon of Vanilla Extract

Cake Icing

8 oz of Cream Cheese

1/2 Stick of Butter for humid climates

1 teaspoon of buttermilk

1 teaspoon of vanilla extract

4 oz melted white chocolate

4 oz of Powdered Sugar

Preparations;

1. Pre-heat oven to 150 degrees (C). If your oven browns quickly then take it down 15 to 20 degrees. 
2. Grease and flour 3 round 8 inches cake pans. Or you can use 1 deep round 8 inches pan.
3. Toast shredded coconut and pecans and be very careful as they were easy to burn. Set aside.
4. Sift flour and baking soda and combined with the nuts, coconut and chopped cherries. Mixed well and set aside.
5. Cream butter with sugar and add vanilla.
6. Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
7. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
8. In another bowl beat the egg whites until you have stiff peaks.
9. With mixer at the lowest speed, fold in the flour mixture until just combined.
10. Spoon the batter into your 3 pans and make them as even as you can.
11. Bake until light brown and for about 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).
12. Once the cakes are done pull them out and let them cool.
13. After they cool place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).
14. If you are using the 8 inches deep pan, slice the cake into 3 layers.
15. Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract and melted white chocolate.
16. After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.
17. Now start to ice the sides and the top of the cake until covered. Use chopped pecans or coconut to decorate the sides.
18. Refrigerate the cake until you are going to slice and serve!

NOTE:

1. I think it would be interesting if we put cherry filling when layering the cake with cream cheese. And if making cupcakes, pipe cherry filling into the cupcakes.
2. The cake would be very tall cake if using 7 inches cake pan...