Ingredients
3 c. sifted Swans Down cake flour
6 eggs
1 c. Crisco
3 c. sugar
1 tsp. flavoring (lemon, almond or vanilla)
1 pt. whipping cream
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Italian cream cheese — tiramisu, pasta, risotto finishing
Rotating stand for smooth cake frosting and decorating
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Italian cream cheese — tiramisu, pasta, risotto finishing
Rotating stand for smooth cake frosting and decorating
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Grease and flour heavily a Bundt cake pan. Mix Crisco and sugar, one cup at a time, until well mixed. Beat in one egg at a time. Add 1 cup cake flour, alternating with a little whipping cream to keep moistened. Repeat until all flour and cream have been added. Add flavoring. Bake at 325° for 1 to 1 1/2 hours. Top will have a firm crust. Check for doneness by inserting a knife until it comes out clean. Remove from oven and cool. Invert on serving plate and sprinkle or sift confectioners sugar over top.