This recipe was published in 1991 by the California Egg Commission, with the goal of increasing the sale and usage of egg, particularly those produced in California. Serves 16.
The Ladyfinger Cake
Ingredients
- EGGS, 16 large, separated
- CONFECTIONER'S SUGAR,
2-2/3 cups Confectioners' sugar- EGGS, 4 large, whole
- CAKE FLOUR, 2-2/3 cups
- KAHLUA OR COFFEE LIQUEUR, 1 cup
Directions
- Beat egg whites until soft peaks form.
- Fold in confectioners' sugar and then beat until mixture is stiff.
- Beat egg yolks with whole eggs until thick and lemon colored.
- Fold yolks into white mixture.
- Fold flour into white/yolk mixture.
- Spread thinly (about 1/4-inch deep) over the surface of a well-greased full size sheet pan.
- Bake at 375 degrees F. for 12-14 minutes or until surface is lightly browned.
- Turn out of pan and allow to cool.
- Cut into even quarters. Brush with coffee liqueur just before assembling.
The Filling
Ingredients
- MASCARPONE OR CREAM CHEESE, 1-1/2 pounds1-1/2 cups Granulated sugar
- MARSALA WINE, 3/4 cup
- EGG YOLKS, 9 large
Directions
- Whip egg yolks, sugar and Marsala wine until fluffy.
- Add cream cheese or Marscapone in small pieces, beating continuously until mixture is thick and smooth.
- Chill until consistency of icing.
Assembly
- Spread cheese mixture about 1/4 inch thick over surface of first cake layer.
- Add second layer and spread cheese. Continue three times until the cake is four layers high ending with a cake layer.
- Glaze with dark chocolate or sift dark cocoa powder over the top.
- Cut into portions. Keep refrigerated at all times.
