Eggnog Sheet Cake is a dream come true! Created by The Bake Feed team and made with our Organic Eggnog and Organic Unsalted European Style Butter, every bite is fluffy and filled with warm nutmeg-spiced flavor. Topped with a luscious Vanilla Whipped Cream, it’s the perfect dessert for celebrating!
This Peaches & Cream French Toast uses melted Straus Family Creamery Organic Vanilla Bean Ice Cream as a clever two-ingredient hack for rich, perfectly golden French toast. Topped with warm caramelized peaches, a buttery homemade crumble, and an extra scoop of ice cream, it is an indulgent twist on a classic breakfast favorite.
Prep Time:
15 minutes
Cook Time:
35 minutes
Serving Size:
1 (13x9-inch) cake
Ingredients
- 2¼ cups unbleached cake flour
- 1½ cups granulated sugar, divided
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 7 large eggs
- ½ cup Straus Organic Unsalted Sweet European Style Butter, melted
- 3½ cups Straus Organic Eggnog
- ¾ cup cold water (41°F/5°C)
- 2 teaspoons vanilla extract
- Garnish: ground nutmeg
Vanilla Whipped Cream
- 2 cups Straus Organic Heavy Whipping Cream
- ⅔ cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Step 1
Preheat oven to 350°F (180°C). Using a pastry brush, lightly brush bottom of a 13×9-inch baking pan with baking spray with flour. (Do not brush sides of pan.)
Step 2
In a large bowl, whisk together flour, 1 cup (200 grams) granulated sugar, baking powder, salt, and nutmeg.
Step 3
In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks at medium-high speed until doubled in volume, about 3 minutes. Reduce mixer speed to medium; add melted butter in a slow, steady stream until incorporated. Reduce mixer speed to low; beat in ¾ cup (180 grams) cold water and vanilla. Transfer batter to a large bowl. Thoroughly clean and dry bowl and whisk attachment.
Step 4
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until soft peaks form, about 2 minutes. With mixer on low speed, add remaining ½ cup (100 grams) sugar in a slow, steady stream, beating until combined. Increase mixer speed to medium-high; beat until medium peaks form, about 2 minutes.
Step 5
Using a balloon whisk, gradually fold flour mixture into yolk mixture until combined. Using whisk, fold egg whites into yolk mixture in three additions. Spread batter into prepared pan. Gently tap pan on a kitchen towel-lined counter 2 to 3 times to remove any large air bubbles.
Step 6
Bake until golden brown and a wooden pick inserted in center comes out clean, 30 to 40 minutes. Let cool in pan on a wire rack for 40 to 45 minutes. Run a sharp knife around edges of pan to loosen cake. Using a small wooden skewer, poke holes all over warm cake. Slowly pour eggnog evenly all over warm cake. Let cool completely in pan on a wire rack. Cover and refrigerate until cold, at least 4 hours, or up to overnight.
Step 7
Spread Vanilla Whipped Cream onto cake just before serving. Garnish with nutmeg, if desired. Cover and refrigerate for up to 3 days
Vanilla Whipped Cream
Step 1
In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined. Increase mixer speed to medium-high, and beat until medium peaks form, 2 to 3 minutes.
