VANILLA SAUCE FOR CAKE RECIPES

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VANILLA SAUCE RECIPE - FOOD.COM



Vanilla Sauce Recipe - Food.com image

This sauce is perfect with the Bread Pudding (Recipe #16136) I posted. You may use it for something else.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1 cup, 10 serving(s)

Number Of Ingredients 6

1 cup water
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons vanilla extract
1 pinch salt

Steps:

  • Bring water to boil in a small sauce pan.
  • Combine sugar and cornstarch.
  • Stir well.
  • Add sugar mixture to boiling water.
  • Reduce heat to medium, stirring constantly or until mixture thickens.
  • Remove from heat.
  • Add butter, vanilla, and salt.
  • Stir until butter melts.

Nutrition Facts : Calories 64.5, FatContent 2.3, SaturatedFatContent 1.5, CholesterolContent 6.1, SodiumContent 36.7, CarbohydrateContent 10.8, FiberContent 0, SugarContent 10.1, ProteinContent 0

IRAQI VANILLA CAKE WITH POMEGRANATE SAUCE RECIPE - FOOD.COM



Iraqi Vanilla Cake With Pomegranate Sauce Recipe - Food.com image

Make and share this Iraqi Vanilla Cake With Pomegranate Sauce recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

4 free range eggs, separated
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups flour
1 tablespoon baking powder
1/4 cup butter
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup sweet pomegranate juice
1/4 teaspoon rose water

Steps:

  • Preheat oven to 180°C Grease and flour a large loaf pan.
  • Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
  • Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
  • Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.
  • To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.

Nutrition Facts : Calories 276.3, FatContent 8.5, SaturatedFatContent 4.5, CholesterolContent 121, SodiumContent 212.8, CarbohydrateContent 44.4, FiberContent 0.6, SugarContent 25.5, ProteinContent 5.6

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