Princess Cake

Dish from Chef Gene Gonzalez’ Culinary Elite Series demo, “Culinary Gems from Old Pampanga”

Princess Cake

Course Dessert
Cuisine Filipino


For the cake

  • 1 ½ cups butter
  • 2 ½ cups sugar
  • 9 egg yolks
  • 3 ½ cups cake flour
  • ½ cup cold milk
  • 4 teaspoons baking powder
  • 2 egg whites
  • fresh strawberries and peach slices

Fruit Buttercream Icing

  • 2 ½ cups butter
  • 1 ½ cups sugar
  • 1 cup milk
  • 1 tablespoon instant coffee
  • 2 cups frozen or fresh strawberries
  • 2 cups sliced peach halves
  • 2 tablespoons dark rum
  • 3 tablespoons Cointreau, triple sec or any orange liqueur


Fruit Buttercream Icing

  1. With a mixer, cream butter and sugar. Gradually add milk and coffee. Fold in strawberries and peaches. Add rum and orange liqueur.

Main Instructions

  1. Preheat oven to 350F
  2. Cream butter with 1 cup sugar
  3. Beat egg yolks and 1 cup sugar until lemon colored. Add to butter mixture. Add flour alternately with milk. Add baking powder. Set aside.
  4. Beat egg whites. Gradually beat in ½ cup sugar. Fold creamed mixture into beaten egg whites. Pour into a greased 10” x 14” cake pan. Bake in oven until toothpick inserted in the center of the cake comes out clean.
  5. When cool, remove from pan and slice cake in the middle to make two layers. Frost with fruit buttercream icing between layers, top and sides. Garnish with fresh strawberries and slice peaches.

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