Easter Cake


This makes a nice touch at Easter or as a lovely spring cake. Frost with a yellow-tinted seven-minute frosting.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • In a saucepan over medium heat combine the water and the white sugar, boil until mixture spins a thread approximately 225 degrees F (110 degrees C).

  • Beat egg whites, salt and cream of tartar in the bowl of a stand mixer until light and fluffy but not stiff. Add hot syrup slowly to egg whites, beating until cool, about 15 minutes.

  • Beat egg yolks until thick and lemon-colored. Fold 1/3 cup of the egg whites into the beaten egg yolks to lighten.

  • Sift 1 cup flour over the egg whites and gently fold in. Add almond flavoring.

  • Sift remaining flour over egg yolks and fold in orange flavoring. Spoon egg white batter and egg yolk batter alternately into one ungreased 9-inch tube pan.

  • Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool frost with yellow tinted Seven Minute Frosting.

Nutrition Facts

257 calories; 5.2 g total fat; 186 mg cholesterol; 265 mg sodium. 44.2 g carbohydrates; 8.2 g protein; Full Nutrition

40 mins
1 hr
2 hrs 40 mins
1 hr
1 9-inch tube pan
Nutrition Info

See also  Olive Oil Orange Cornmeal Cake