A family mainstay. This is the type of cake my aunt would make quietly, when no one was around, so that the kitchen could remain undisturbed while the cake baked**, and so that the first slice was always (according to the code of baker's honors and privileges, of course) hers and hers alone. When days grew busy, I had the privilege of staying up late one night with her to make the cake for my first time when everyone else was asleep. Disclaimer: That first slice, even at 3AM, is truly the best one. —Jr0717
1 9'' round cake
8 oz. package cream cheese, room temperature
2 1/4 cups
PRESTO flour (self-rising cake flour)
In This Recipe
Preheat the oven to 350 degrees, and grease a 9'' springform pan very well. Begin to cream the butter. When it has softened and is somewhat creamy, add the sugar. After the sugar has been incorporated, add the cream cheese and mix until combined.
Add the egg yolks one at a time and mix slowly until incorporated.
In a separate bowl, beat the egg whites until stiff. Reserve for the last step of active preparation.
To the egg yolk-butter mixture, add the flour and milk in alternating batches. Lastly, add the vanilla extract and mix briefly to incorporate.
Fold the egg whites gently into the batter. When just mixed through, pour the batter into the greased springform pan.
Bake the cake in the center of the oven for an hour and fifteen minutes. When the time is up, shut the oven off and leave the cake in the oven for another 20 minutes. The cake should be golden brown on top.
FOR THE DURATION OF BAKING, DO NOT OPEN OVEN OR MAKE VIBRATIONS NEAR OVEN**
Serve when cooled, with the first slice going to he or she who slaved over their buttery creation, of course.