She wants to track down wonderful Pimlico Cake

Pam Kelleman of Phoenix was looking for a recipe for a layer cake that was served at the now-closed Pimlico Hotel restaurant in Baltimore. She was hoping a reader would have the "original" recipe for the cake. Unfortunately, I did not receive any responses, but I happened to notice that Atwater's bakery at Belvedere Square makes a version of this hometown favorite.

Ned Atwater was kind enough to modify his Pimlico cake recipe for the home baker. I tested his cake, and it was just as Kelleman described the original: a yellow chiffon layer cake filled with Bavarian custard and iced with a rich chocolate frosting. The recipe is somewhat involved, but the cake was wonderful.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

pimlico cake

(serves 12)

CHIFFON CAKE:

2 1/2 cups cake flour (all-purpose flour may be substituted)

1 tablespoon baking powder

1/8 teaspoon salt

4 egg yolks

1/2 cup water (hot)

4 ounces butter (melted in the water)

1 teaspoon vanilla

10 egg whites

1 1/2 cups sugar

BAVARIAN CREAM:

3/4 cup sugar

1/4 cup cornstarch

6 egg yolks

2 cups half-and-half

1 teaspoon vanilla

1 cup heavy cream, whipped to stiff peaks

CHOCOLATE GLAZE:

16 ounces heavy cream

2 1/2 cups dark bittersweet chocolate chips (or one 1-pound bar)

chopped walnuts for garnish (optional)

Preheat oven to 350 degrees. Grease two 9-inch cake pans.

For the cake: : Sift together the flour, baking powder and salt; set aside. In another bowl, whisk egg yolks, water, butter and vanilla together; set aside.

Whip the egg whites at high speed until they form soft peaks. Add sugar to the beaten egg whites and mix just long enough to blend in sugar (about 20 seconds).