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Grandma Mary's Farina Cake
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Top recipe: 
2007 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
This simple but delicious cake, a contribution to our Southern Recipe Restoration Project from Katherine Stone of Fayetteville (it came from her grandmother, Mary Blake Gorman), required no updating at all. With crumbs, ground nuts and coarse wheat cereal instead of flour, this modified sponge cake (it has no butter like other sponge cakes, but it does include a touch of baking powder in addition to the eggs for leavening) offers a subtle flavor and sophisticated texture. Farina, often sold as Cream of Wheat, can be found in the hot cereal section in grocery stores.
Hands on time: 40 minutes Total time: 3 hours Serves: 10
Ingredients:
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Grandma Mary's Farina Cake
6 eggs, separated
2 cups granulated sugar
1 teaspoon vanilla extract
3/4 cup farina
1/3 cup fine bread crumbs
1 1/3 cups finely ground pecans
1/2 teaspoon baking powder
2 cups heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Instructions:
Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans. Beat egg whites until stiff and set aside. In a separate mixing bowl, beat egg yolks until very light in color. Slowly beat in the sugar. Mix in the vanilla. In a small bowl, mix together the farina and bread crumbs. By hand, fold the farina mixture into the egg yolks. In the small bowl, combine the ground pecans and baking powder, then fold this mixture into the batter, too. Finally, fold in the beaten egg whites.
Spread the batter in prepared pans. Bake 35 to 40 minutes, until the cake is lightly browned on top and springs back when lightly touched in the center. Remove the pans to wire racks; carefully run a small knife or spatula around the inside edge of the pan. Cool 15 to 20 minutes before removing the cakes from the pans; cool completely.
Meanwhile, place the heavy cream, confectioners' sugar and vanilla in a chilled mixing bowl. Using electric beaters, whip the cream until very stiff. Spread some of the whipped cream on bottom layer; add top layer and frost all over with remaining whipped cream.
Spread the batter in prepared pans. Bake 35 to 40 minutes, until the cake is lightly browned on top and springs back when lightly touched in the center. Remove the pans to wire racks; carefully run a small knife or spatula around the inside edge of the pan. Cool 15 to 20 minutes before removing the cakes from the pans; cool completely.
Meanwhile, place the heavy cream, confectioners' sugar and vanilla in a chilled mixing bowl. Using electric beaters, whip the cream until very stiff. Spread some of the whipped cream on bottom layer; add top layer and frost all over with remaining whipped cream.
Nutrition:
Per serving (including whipped cream): 518 calories (percent of calories from fat, 47), 7 grams protein, 63 grams carbohydrates, 1 gram fiber, 28 grams fat (12 grams saturated), 177 milligrams cholesterol, 108 milligrams sodium.
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