Cake, eggs, butter, flour, sugar, milk and baking soda, then put them all together in a pot and boil it for 20 minutes.
This is where the cake is at its absolute best, because you don’t need to worry about the flour, which will go into the next step.
I used my traditional butter recipe but you could also use your favourite non-fat butter.
Bake it for 30 minutes at 350 degrees, which is just the right temperature for your butter.
Put it in the fridge to chill.
Then add the egg whites, butter and baking powder, stir well and then stir in the milk.
I usually use half of this mixture for the filling, and the other half for the yolks.
To make the filling: Combine the egg yolkers with the cream and cream cheese in a large mixing bowl.
Add the egg white mixture to the yolk mixture, then add the remaining cream cheese mixture and stir to combine.
Pour the mixture into a greased pan, and bake for 20-25 minutes, until the cake has reached an even brown.
You can also make the yorkshire puddings if you prefer, but it’s much easier to make the cake.
Recipe Notes This cake is good as a Christmas cake or as a special treat for your birthday, for the whole family.
It also makes a great Easter cake, so it’s a great treat for a baby.
You could make a smaller cake or a mini-cake, but this is the best thing you can do for your next Christmas dinner party.
It’s a good, healthy way to enjoy a lovely fall evening.
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