Celebration Cake

Recipes Plus
19 ingredients

Categories:  baking-ingredients ,
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  • cake:
  • 4 tsp (20 ml) instant coffee granules (optional)
  • 1 ¼ cups (300 ml) milk
  • 3 cups (750 ml) sifted five roses cake and pastry flour
  • 1 tbsp (15 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1 ½ cups(375 ml) sugar
  • ¾ cup (175 ml) canola harvest® margarine
  • meringue:
  • ¾ cup (175 ml) sugar
  • ½ cup (125 ml) sliced or chopped hazelnuts (filberts)
  • filling:
  • 1 ½ cups (375 ml) whipping cream
  • ¼ cup (50 ml) hazelnut or coffee liqueur or prepared coffee
  • 2 squares semi-sweet chocolate, melted
  • dissolve coffee in milk. place in large mixer bowl with all cake ingredients. blend until moistened, then beat 3 minutes on mediumspeed of mixer.
  • pour into three round 9in/23 cm layer cake pans which have been lined on bottoms with reynold’s cut rite® wax paper.
  • for meringue, in large bowl beat egg whites until soft peaks form. gradually add sugar, beating well after each addition. beat until stiff peaks form.
  • spread lightly over cake batter in all three pans sealing to edge of pans. sprinkle with hazelnuts; press lightly into meringue.
  • bake at 350°f (180°c) 35-40 minutes or until meringue is golden. cool cake in pans 30 minutes. remove and cool on racks.
  • beat cream with liqueur until stiff: spread half over meringue side of one cake layer on cake plate. top with second layer (meringue side up), remaining whipped cream and final layer with meringue on top.
  • drizzle with chocolate. chill. (may be served immediately or prepared ahead and chilled overnight.)
  • serves 16.
  • per serving: 428 calories; 5.9 g protein; 22.7 g fat; 50.7 g carbohydrate.