THE Ella Scharlach Cake

THE Ella Scharlach Cake

BIG day today … Class 2A Baseball Regional Champs, Momma Bear’s 60th, and to end it all, a surprise birthday blessing for Pappy.
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Not the greatest picture and this was made yesterday but since it was for a surprise birthday celebration today for a very special fella I didn’t want to spoil the surprise! This is an old time favorite of his and I learned there is a lot of work that goes into it, but it was WAY to delish for this to be only a one time deal. So here’s to more years and more Ella Scharlack Cakes Pappy. We love you very much!

Would have also shared Momma Bear’s cake, but forgot to snap a pic in the mists of the chaos. Maybe one later with all 60 candles a blazing!?!?!

Onto the recipe …

There is a neat story behind Ella and her cake. This was her specialty and she kept the recipe a secret for a very long time! I am on the hunt for more pieces to this story … to have such a memorable dessert and EVERYBODY wanting the recipe but having to depend on the only person who makes it before they could enjoy it, completely fascinates me!

I do have one request, if you plan on making or sharing this recipe, please give credit to Ella! I never knew her personally but anyone that has a cake named after them deserves some recognition! 🙂

Ella Scharlach Cake – Original Recipe

4 eggs separated. Beat yolks with 1/4 cup water, gradually adding 2/3 cup sugar, 1 teaspoon vanilla, little salt – fold in 1 cup cake flour and 1 teaspoon baking powder. Last – add whites beaten stiff with 1/3 cup sugar. Bake 350 degrees in 2 layers for 15 mins.
When cool, split layers and fill with pt. cream, whipped and sweetened with 1/2 cup confectioners       sugar. 
Ice over all with 7 minute icing
7/8 cup sugar
3 T water
1 egg white 
pinch salt
1 teaspoon vanilla
Mix together in double boiler and beat over hot water 7 minutes till stiff to spread. 
2 1/2 square chocolate, 2 teaspoon salad oil melted over hot water.

Ella Scharlach Cake – Details Added

Quick-Look Ingredient List
5 eggs
2 cups sugar
2 teaspoons vanilla
1 cup cake flour
1 teaspoon baking powder
1 pint heavy cream
2/3 cup powdered sugar
2 1/2 ounces of semi-sweet chocolate
2 teaspoons of vegetable oil
Preheat oven to 350 degrees. Prepare to 8″ or 9″ round cake pans by cutting wax paper to fit the bottom and lightly greasing and flouring the sides of the pans.

Step 1:
4 egg whites
1/3 cup sugar
Beat egg whites and sugar until stiff. Set aside.
Step 2:
4 egg yolks
1/4 cup water
2/3 cups sugar
1 teaspoon vanilla
pinch of salt
Beat egg yolks with water. Gradually adding sugar, vanilla and salt while continuing to beat. 

Step 3: 
1 teaspoon of baking powder
Stiff egg whites
Gently fold in cake flour and baking powder until combined. Add stiff egg whites and continue to fold in until mixed.  
Step 4: 
Pour into prepared pans and bake at 350 degrees for 15 – 20 minutes until slightly golden. Allow to cool for a few minutes in pan. Use knife around the edge of the pan to loosen the cake and remove from pan. Allow to cool completely. Then cut each cake into 2 layers.
Step 5: This can be done during baking or cooling time 
1 pint of whipping cream
1/2 cup powdered sugar
Beat cream until stiff. Gradually add powdered sugar. Refrigerate until ready to use
Step 6: 
Layer cake using the prepared whipped topping between each layer. 
Step 7: 7 minute icing, double boiler or sauce pan and glass or stainless steel bowl needed
7/8 cup sugar
3 tablespoons water
1 egg white 
pinch salt
1 teaspoon vanilla
Prepare your double boiler (or sauce pan and stainless steel bowl) by placing about 1 inch of water in the bottom (saucepan) of the double boiler. Bring to boil. Place all the ingredients in the top (glass or stainless steel bowl) of the double boiler. Reduce heat to medium and beat (hand mixer is preferred … trust me) for 7 minutes straight until stiff to spread. Use immediately to ice layered cake.
Step 8: Double boiler needed again
2 1/2 squares of semi-sweet chocolate (scant 1/3 cup of chips)
2 teaspoons of vegetable oil
Repeat double boiler process from step 7. Melt over hot water. Spread over top of cake and let drizzle down the sides. 
Refrigerate and ENJOY. 
A labor of love for sure BUT well worth it! Grandma Em always sliced her Ella Scharlach cake very thin … probably to savor it as well as maximize the servings!
I’d love to hear your stories and memories if you grew up eating Ella Scharlach Cake. 
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