The Italian Creme Cake

Well this blog is usually dedicated to the stories of miracles big and small that we get to experience in this missionary journey. And though you may not put this cake into the category of miracles, I consider it a miracle that I was able to bake this cake successfully just the other day.

I have watched my mother whip up this cake many, many times. It was like it was no big deal. The other day when I made it for our Missionary Field Fellowship meeting, I figured that it would be easy. Well, it turned out that it required a Paula Deen anointing. You have to separate the eggs, fold in egg whites and not to mention that you need buttermilk. Buttermilk does not exist in this country! So I made it from SCRATCH. Impressive huh? Don't be too impressed. Buttermilk from scratch is just a tablespoon of vinegar added to a cup of milk. EASY!!

As I was reflecting on this little miracle in my life, I figured that there were a few lessons to be learned from this cake. My boys say that I can make a life lesson out of anything and since this blog is mostly for them I do not want to disappoint them. Here is the life lesson:

1. Know your gifts. Baking this cake makes me grateful for my wonderful mother and her gift of hospitality. I appreciate her cooking even more and realize the great efforts that she put into hospitality. For years I stressed over hospitality because I was intimidated by separating eggs and folding egg whites. I thought that I had to make "Paula Deen anointing" cakes in order to be the "hostess with the mostest." Yet I have learned that my gifts do not have to be the same as my mothers and that I can practice hospitality with a Duncan Hines cake mix equally as well.

2. Practice Hospitatlity. The moral of the story: Don't let the Paul Deen anointing keep you from practicing hospitality. It's biblical!

3. Do it without grumbling. Here I must apologize to my boys for all the times that I have stressed over hospitality. Most of the time that happened because I was stressed about trying to make a gourmet meal in a third world country.

Here's the biblical principal to my life lesson:
"Above all, keep loving one another earnestly, since love covers a multitude of sins. Show hospitality to one another without grumbling. As each has received a gift, use it to serve one another, as good stewards of God’s varied grace" 1 Peter 4:8

Ok so for those of you who are my missionary friends that follow this blog and,who like me, have to hash out how to make American recipes in a foreign, third world country, here are a few tips:

1. Always, always, always sift your flour. I never worried abou that in the states but here, it is the secret to a light and fluffy cake. Let me say it again, BUT LOUDER. ALWAYS SIFT YOUR FLOUR!

2. When beating egg whites, put the beater and the bowl in the freezer. Life here is always hot and this does not help when beating egg whites. Also USE FRESH EGGS. I bought eggs that very day for this reason. Older eggs just don't whip up very good.

3. Whenever possible have somebody from the US send you nuts and coconut. Nuts are expensive! and the coconut that we have here is the REAL DEAL. It is not sweetened. So I always have nuts and coconut on hand for these kinds of desserts.

4. Buttermilk- from scratch! 1 Tbs white vinegar (not apple cider) added to 1 cup of milk, mix and let it sit for five minutes.

ITALIAN CREAM CAKE

1 cup buttermilk

1 tsp. soda

5 eggs separated

2 cups sugar

1 stick butter or margarine

½ cup shortening

2 cups flour

1 tsp. vanilla

1 cup chopped nuts

1 ½ to 2 cups coconut

Combine soda and buttermilk. Let stand a few min. Beat egg whites until stiff. (I put mine back in the fridge while I finish the cake.) Cream sugar, butter and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour. Stir in vanilla. Stir in pecans and coconut. Gently fold in egg whites. Bake in three 9” greased and floured layer pans at 325 for 25 minutes or until cake tests done. Frost with cream cheese frosting.

Cream Cheese Frosting

1/2 cup butter or margerine

1 (8 oz.) package of cream cheese

3 3/4 cups powedered sugar (standard box in the US)

1 tsp vanilla (but I use 1/2 tsp of Dominican vanilla)

Mix well. Frost cake!