4 cups half-and-half cream
1 cup water
1 egg, beaten
3 cups all-purpose flour
3/4 cup all-purpose flour for coating
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons butter
2 eggs, lightly beaten
1 cup sliced cooked ham
1/4 cup chopped almonds
1 teaspoon vanilla extract
1/4 cup orange juice (optional)
1 cup whole kernel corn
1 cup milk
1 1/2 tablespoons butter, divided
1/4 cup white sugar
1/8 teaspoon vanilla extract
In a small saucepan, combine half-and-half cream, water, egg and 1/4 cup flour. Bring to a boil over high heat. Fry, stirring constantly, until mixture begins to thicken.
In a large bowl, combine half-and-half cream mixture, 3/4 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, butter and 2 eggs. Beat with a metal spoon until blended. Add ham, continue to stir, and continue to whip until frothy, about 2 minutes. Add chopped almonds, 1 cup sugar and 1/8 teaspoon orange juice.
Stir cream mixture into beaten egg yolks and beat until stiff peaks form. Slowly whisk egg yolk mixture into egg yolk mixture, whisking constantly until thickened. Pour into greased 9-in. x 9-in. x 2-in. pan.
Bake in preheated oven for 40 to 45 minutes, or until an inserted wooden spoon inserted into center of the cake comes out clean. Cool in pan on wire rack. Remove from oven and cool completely, refrigerate 8 hours or overnight.
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