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Incredibly Delicious Italian Cream Cake
June 05, 2005

I guess the other positive reviewers have never had real Italian Cream Cake. I'm not one to be harsh on other people's recipes, but this one is not correct. Problems: First, it doesn't make anywhere near enough batter for three 9 inch cake pans. Second, the cakes were impossible to free from the pans. You have to use parchment for this recipe. Third, the cakes do not rise. Italian cream cake is NOT supposed to be this dense. This was like a dry, greasy brownie. Solutions: 1. Use 1/2 tsp of salt, not 1 tsp of baking powder and, most importantly: 2. THE EGGS SHOULD BE SEPARATED. Blend the yolks in with the butter, shortening, and sugar, but don't add the buttermilk until you add the SIFTED flour, alternating both in small batches. Once the batter is mixed, beat the remaining egg whites until stiff peaks form, then fold this mixture into the batter gently. You may also add chopped nuts to the cake batter. These solutions will then fill three PARCHMENT LINED 9-inch cake pans, and when baked at 325 for 25 minutes, will turn out a true light, springy version of Italian Cream Cake. If you like the original recipe, that's great, but please, just don't call it "Italian Cream Cake." Because it isn't.

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