French Cream Golden Layer Cake

If you can't be on the Champs-Elysees today,

here is a lovely way to enjoy La Fete Nationale,

The National Celebration of France.

~ French Cream Golden Layer Cake ~

The dry ingredients are sifted three times to avoid clumping.

To ensure an even top to the layers, spread the batter

so that it's higher around the edges and flatter in the middle. 

The French Cream is basically a Butter Cream,

 Creme au Beurre, Menagere,

  which is made with egg yolks, sugar, butter, and flavoring.

Julia Child's Mastering the Art of French Cooking features

three versions of this classic icing.

Spreading a thin layer of icing first helps prevent getting crumbs on the finished cake. 

A bit of swirling to add a little je ne sais quoi.

Simple is always best.



This recipe was featured in
The Gus Saunders Boston Kitchen Cookbook,
volume 8, April 1972.

French Cream Golden Layer Cake

2 1/4 cups sifted cake flour

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cup butter

1 1/2 cups sugar

3 eggs, well beaten

1/2 teaspoon vanilla

3/4 cup milk

Sift flour once then measure.  Add baking powder and salt.  Sift together three times.  Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy.  Add eggs, mix well.  Add vanilla.  Add flour alternately with milk a small amount at a time.  Beat well after each addition until smooth.  Pour into 2 greased and floured 9 inch layer pans.  Bake in a 350 degree oven for 35 minutes.

French Cream

2 1/4 cups confections sugar, sifted

1 egg

1/2 cup butter

1/2 teaspoon vanilla

2 tablespoons milk

Cream butter.  Add 1 1/4 cups sugar gradually.  Beat well.  Add egg and beat until smooth.  Add remaining sugar gradually and beat well.  Add vanilla and milk and beat well.  Frost between layers of cake and top.