Niagara Falls Culinary Institute

Yellow Cake

Ingredients

• 9oz Butter, room temp
• 3 cup Sugar
• 6 Eggs
• 1 cup Sour cream
• 1.5 tsp Vanilla
• 3 cup Flour
• .25 cup cornstarch
• 1tsp Salt
• 1 tsp Baking Soda

Directions

1. Heat oven to 320 degrees. Line 2 – 8” cake pans with parchment
2. Cream the butter and sugar in a bowl. Mix on high speed until light and fluffy.
3. On medium speed add eggs, 2 at a time. Then add sour cream and vanilla.  Scrape down the sides and stir until smooth
4. Sift together flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low add the flour mix to the butter mix until combined.
5. Fill the pan with batter. Bake 20-30 minutes. Cool to room temp and refrigerate before using

Zablaglione Custard

Ingredients

• 1.9 cups Marsala
• .5 cups sugar
• 1.1 cups egg yolks

Directions

1. Combine sugar and egg in a large bowl, then add Marsala and cook over a double boiler. Whisking constantly until it reaches 160°F.
2. Cool for 4+ hours, stirring occasionally.

Ingredients

• 2# Mascarpone cheese – room temp
• 1-quart heavy cream
• 1 cup confectionary sugar

Directions

1. Whip cream with sugar and set aside.
2. In another bowl with a paddle, mix mascarpone slightly, mix in cool Marsala custard all at once and pulse in the mixer.
3. Then gradually add whip cream, scraping the bowl.