Recipe by Carol
"This is a great spring angel food-type of cake made with two flavors of batter alternated in a tube pan."
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cream of tartar
1 1/4 cups
white sugar, divided
sifted cake flour
sifted cake flour
We have completely rewritten the directions to this recipe for clarity. Hopefully this will resolve problems experienced in previous reviews.
I had alot of trouble getting the yolks to blend well with the cake flour and then when I baked it, the yellow part of the cake was very dense and dry. The white part was very good (angel food consistency) and the cream cheese lemon frosting was delicious. We dipped strawberries in the extra frosty - yummy!
I LOVE THIS CAKE!!! It is so delicious and light and easy to make.
I loved this cake. It's just like a cake we used to buy at Easter-time at a local bakery that has since gone out of business. The lemon cream-cheese frosting was the perfect touch.
First, the Lemon Cream Cheese Frosting is wonderful. However, the cake itself was not thrilling to me. It was flat. Either I over beat the eggs or something but it was not fluffy. Second, I would recommend using a nonstick coating spray in the pan. Especially if you do not have a nonstick tube pan. It did not come out clean. In fact, it broke.
Great cake for spring birthdays! My husband really enjoyed it. Yummy!
I recognized that the egg yolks need to be beaten separately on high speed for maybe five minutes until they are very pale yellow in color. This will enable the folding in process to go very easily. Add the vanilla thoroughly to the half portion of egg whites before you add any flour. The Lemon Cream Cheese frosting is a must.
I loved this! Such a simple cake, and very pretty. I didn’t frost it—just dusted the top with powdered sugar and served with whipped cream and strawberries. I used orange zest instead of orange extract.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 21
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