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Swedish Pastry Cake




Source of Recipe


Internet


List of Ingredients




For the sponge (chiffon) cake:
5 eggs
21/2 cups sugar
11/4 cups scalded milk
1 tablespoon mar garine or butter, at room temperature
21/2 cups cake flour
21/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla
11/2 cup nuts (we used walnuts)


Filling:
1/2 cup sugar
1/2 cup flour
1/4 cup cocoa
2 cups milk
1 cup butter, softened
2 cups powdered sugar
2 teaspoons vanilla




Recipe



Preheat oven to 350 degrees.

For the cake: Beat eggs until thick, then add sugar slowly. Combine milk and margarine and add to the eggs and sugar. Fold in flour, baking powder and salt. Add vanilla. Pour into two lightly greased 9-inch-round baking pans. Bake 30 to 35 minutes or until tested done. Cool 1 hour -- remove from pans. Split the layers. Spread chilled filling between the layers and on the top and sides. Cover with nuts.

For the filling: Combine the sugar, flour and cocoa. Add the milk gradually, stirring until smooth. Cook and stir until very thick (this takes a while, about 10 minutes). Set aside to cool to room temperature. Blend softened butter and powdered sugar. Fold in chocolate mixture gradually. Add vanilla. Chill for about 2 hours.