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Flaky Kimball Square Cake Recipe

Ingredients

2 8 inch round cake pans

1 cup all-purpose flour

4 tablespoons butter, divided

3 tablespoons brown sugar

2 1/2 cups chicken broth

1 cup chopped pecans

2 egg whites, driven

2/3 cup lemon Juice

1 cup packed light brown sugar

2 teaspoons lemon zest

1 teaspoon lemon zest

2 cups miniature marshmallows

1 cup boiling water

4 cups confectioners' sugar for dusting

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.

In a large bowl, beat double cream until stiff peaks form. Stir in 1 1/2 cups boiling water and 1 1/2 cups brown sugar until mixture is thickened. Make a well in middle of cream and set aside (makes a sliding top-side sandwich)

In a large glass or metal bowl, beat egg whites until frothy. Blend 3 tablespoons remaining butter and 2/3 cup lemon juice.

Return whipped cream to pan with brown sugar caramel glaze and lemon zest. Beat egg whites, lemon juice, lemon zest and 1 teaspoon lemon zest together gently. Pour mixture into prepared pans.

Bake 35 minutes in the preheated oven, or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely. Dust with confectioners' sugar before carrying out.

Comments

Tirti Citrin writes:

⭐ ⭐ ⭐ ⭐

This was really easy to make and I liked the idea. However, I was worried that the sauce might be too thin so I added another cup of water. Heated two cups of that and then cooled it down slightly on the stove. Spilled half of the container, but didn't add it back. I was worried that the sauce would be too thin so I added another cup of water instead of water. Still really nice idea but I think I'll have to play with it.