 |
| Photo: Tasteful Recipes from Facebook |
I haven't made a White Poke Cake -- once upon a time called an Angel Food Cake -- in years but this one is perfectly festive as a Christmas dessert, plus with an alternate custard topping it's suitable for the rest of the year. Perhaps I like the poke cake because I love custard pudding!
The recipe for the Christmas version, which is circulating on Facebook, uses cake mix, however, I never, ever buy cake mix. In my home, the rule is if you eat cake, either buy a good bakery cake or make one yourself. Every cake that enters your piehole must be worth its calories!!
For sure making a cake from scratch is as easy as opening a box of cake mix:
Ingredients for the White Cake Batter
½ cup butter softened
1 cup granulated sugar
4 large egg whites, room temperature
½ cup milk, room temperature
1½ cups all-purple flour (I never buy cake flour, but you can.)
2 teaspoons baking powder
1 cup granulated sugar
4 large egg whites, room temperature
½ cup milk, room temperature
1½ cups all-purple flour (I never buy cake flour, but you can.)
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon almond extract
Directions:
1) With an electric mixer, cream together the butter and sugar.
2) Add the egg whites.
3) Pour in the milk and continue mixing.
4) Follow with the all-purple flour and baking soda.
5) Next pour in the vanilla and almond extract.
6) Bake in a prepared buttered 9-inch square baking pan in a preheated 350-degree F oven for 25 - 30 minutes or until the center is firm.
7) Remove the white cake from the oven. Let cool and remove from the pan while still warm. Next, sit aside to cool completely.
You could make a topping for this White Poke Cake any number of ways, but I'll give you two options. The first cranberry topping is festive for Christmas:
I. Cranberry Poke Cake Topping🎄🎁🔔
ingredients:
14 oz of cranberry sauce - either homemade or canned
1/2 cup water
1/4 cup sugar if it isn't already sweet (taste it and judge.)
Directions:
Simmer the ingredients in a stockpot on the stovetop until smooth and uniform in consistency. You'll pour the cranberry topping over your white poke cake (see #4 below).
The 2nd topping is for the rest of the year:
II. Vanilla-Almond Custard Poke Cake Topping🥛🥚🥛
Ingredients:
4 cups of milk
 |
| Photo: iStock |
4 egg yolks
4 tablespoons all-purpose flour
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions:
1) Toss the milk, eggs, sugar, and flour into a stockpot on the stovetop and whisk together. [FYI: I get a smoother custard by blending these ingredients cold.] Stir occasionally while the mixture is heating up.
2) Bring to a boil and on medium heat continue whisking while simmering until the mixture thickens into a custard.
3) Near the end, add the vanilla and almond extracts and stir. Turn off the heat.
4) With a fork poke holes in the top of the cake. Pour your topping of choice on top of the cake. [I've never combined the cranberry and pudding toppings, but if I did I'd use straight cranberry sauce without thinning it with water on top of the custard which I'd pour into the holes of the cake first.🐪🐑]
At Christmastime, you can use your 4 leftover egg yolks to make my pecan cookies, which I linked, or save them for a breakfast omelet. Waste not, want not.
5) Finish the cake with a dab of real whipped topping if you wish. The sweet creamy goodness only improves the cake.
Bon appètite!
You may also enjoy:
