Vienna Cake – a delicious recipe with egg yolks, cold water, sugar, vanilla, cake flour, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 F. Beat egg yolks till thick and lemon colored; add water and continue beating until very thick. Add sugar and vanilla. sift together flour, cocoa and salt in separate bowl. Fold flour mixture into egg yolk mixture. Beat egg whites until foamy; add cream of tartar and beat until whites form moist, glossy peaks. Fold whites into first mixture. Bake in ungreased (10-inch) round tube pan 1 hour. Invert to cool. Cut
2
Add 2/3 cup sugar, 2/3 cup flour and 1/2 tsp. salt. Turn heat to medium-high; add 4 cups milk and 3 tsps. vanilla and stir continuously until mixture thickens and starts to bubble. Remove from heat and pour about half into separate bowl. Add 4 ozs. German sweet chocolate, cut into chunks, to mixture in saucepan, and stir until melted. Cool until just warm before frosting cake.
788
kcal
Calories
34
g
Fat
88
g
Carbs
46
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 egg yolks, 1 cup cold water, 1 cup sugar, 1 teaspoon vanilla, and more.
Yes, Vienna 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.
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