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Italian Cream
Cake If you have never tried
that old Southern favorite, Italian Cream Cake, then you do not know what you
are missing. Or maybe you do: 511 calories a slice and enough cholesterol to
clog the Lincoln Tunnel. Just consider what a traditional Italian Cream Cake
contains: an entire stick of butter, five eggs, a cup of buttermilk, plus
coconut and pecans. And that does not include the frosting, which calls for
cream cheese and even more butter. Wouldn't it be loverly if there were a lightened
Italian Cream Cake, one that tasted just as rich and creamy as the original--
in the words of Coffee Talk's Linda Richman, "like buttah"?
Well, alert the media and all ships at sea—we've done just that and more. We've
created what we think is our best-tasting cake ever, and about the simplest to
make. Except for rhythm and sweet dreams, who could ask for anything more? The
only difficult part about this dessert is trying to figure out why it's called
Italian Cream Cake when it doesn't appear to be from Italy. But then, are
Brussels sprouts from Belgium, turkeys from Turkey, ice from Iceland? You've
gotta wonder. How We Did It Went from 5 eggs to 2 whole
eggs and 6 egg whites. Substituted 1/2 cup light
butter for the 1/2 cup unsalted butter and 1/2 cup shortening. Omitted coconut but kept
the flavor by adding coconut extract. Used low-fat buttermilk in
place of regular. Cut the amount of pecans in
half. To lighten the icing, we used Neufchatel cheese, which
has one-third less fat than cream cheese, and cut down a bit on the amount. Reduced the amount of
butter and opted for the light variety. Italian Cream Cake Cream Cheese Icing Vegetable cooking spray 2 cups sugar 1/2 cup light butter 2 egg yolks 2 cups all-purpose flour 1 teaspoon baking soda 1 cup low-fat buttermilk 1/2 cup chopped pecans 1 teaspoon butter extract 1 teaspoon coconut extract 1 teaspoon vanilla extract 6 egg whites (at room
temperature) Sugared kumquats (optional) Orange rind strips
(optional) Kumquat leaves (optional) Prepare Cream Cheese Icing;
cover and chill. Coat bottoms of 3 (9-inch)
round cake pans with cooking spray (do not coat sides of pans); line bottoms of
pans with wax paper. Coat wax paper with cooking spray, and dust with flour;
set aside. Combine sugar and butter in
a large bowl; beat at medium speed of a mixer until well-blended. Add egg
yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and
baking soda; stir well. Add flour mixture to creamed mixture alternately with
buttermilk, beginning and ending with flour mixture. Stir in pecans and
extracts. Beat egg whites at high
speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into
batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Let
cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans
using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper,
and let cool completely. Place 1 cake layer on a
plate, and spread with 2/3 cup Cream Cheese Icing; top with another cake layer.
Repeat with 2/3 cup icing and remaining layer, ending with cake. Spread
remaining icing over cake. Garnish with kumquats, orange rind, and kumquat
leaves, if desired. Yield: 20 servings (serving size: 1 slice). Note: To make sugared kumquats, dip
kumquats into lightly beaten egg white, and drain; roll in sugar. CALORIES 300 (24% from
fat); PROTEIN 4.5g; FAT 8g (sat 3.7g, mono 1.5g, poly 0.6g); CARB 53.8g; FIBER
0.5g; CHOL 39mg; IRON 0.7mg; SODIUM 166mg; CALC 28mg Cream Cheese Icing: 1 tablespoon light butter 1 (8-ounce) package
Neufchatel cheese 1 (1-pound) package
powdered sugar, sifted 1 teaspoon vanilla extract Cream butter and cheese at
high speed of a mixer until fluffy. Add sugar; beat at low speed until
well-blended. Add vanilla; beat well. Yield 2-2/3 cups. Holly Berkowitz Clegg is
the author of A
Trim and Terrific Louisiana Kitchen. |
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