Princeton Cake Recipe

Name: Princeton Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. mandarin peel in syrup, drained, chopped; 2 mandarins; 1/4 lb. butter; 1 c. sugar; 4 eggs, separated; 1/2 c. mandarin juice; 1 1/2 c. cake flour; 1/2 c. cornstarch; 1/2 tsp. salt; 4 tsp. baking powder

Servings: persons

1
Preheat oven to 350u00b0.
2
Butter and lightly flour 2 round cake pans.
3
Cream butter and slowly add sugar, beating until light.
4
Add egg yolks, mandarin juice and mandarin rind and beat well.
5
Mix flour, cornstarch, salt and baking powder.
6
Stir dry mixture into butter mixture, blend until smooth.
7
Beat egg whites in a separate bowl until stiff, not dry.
8
Gently stir 1/3 of the egg whites into the first mixture, then fold in remaining whites.
9
Spread batter in the pans and bake for 30 to 40 minutes, or until a straw comes out clean.
10
Cool in pans for 5 minutes before turning out onto racks. Frost with Buttercream Icing.

1025

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. mandarin peel in syrup, drained, chopped, 2 mandarins, 1/4 lb. butter, 1 c. sugar, and more.

Yes, Princeton Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Princeton Cake

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