Easter Cake Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Easter Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch tube pan Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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).
  3. 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.
  4. Beat egg yolks until thick and lemon-colored. Fold 1/3 cup of the egg whites into the beaten egg yolks to lighten.
  5. Sift 1 cup flour over the egg whites and gently fold in. Add almond flavoring.
  6. 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.
  7. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool frost with yellow tinted Seven Minute Frosting.
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Reviews More Reviews

Apr 12, 2004

I recently made this cake for my family at Easter. I am not a regular baker and I followed the recipe like it was listed. Much to my surprise, when I took the cake out of the oven it was flat and very heavy. I made the cakes icing and prepared it for the next day. I cut into it and sure enough it was like rubber. My mom looked at the recipe and discovered that there was nothing in the recipe to make the cake rise!!! I realize this is probably a simple error, but it would be nice if someone could have proof read this so that my Easter dessert wasnt a total disaster!! I am very dissappointed!!

 
Apr 10, 2006

This is a "Sunshine Cake" much like an Angel Food Cake. Eggs must be handled very carefully as the perfectly beaten egg whites are what leaven or raise the cake. Cream of tartar is what is added as a "raising agent" in most Angel Food type recipes. When this cake is baked it should have yellow and white alternating areas, like an "Unswirled" marble cake. If you have never made an Angel Food Cake, I would advise you to do some reading about them before attempting this wonderful recipe.

 

5 Ratings

Feb 04, 2006

I think you are right! I am only 14 and even I realise that there is not a rising agent! Okay I'm British, what is cake flour? Self raising or plain? If plain the definatly use raising. Lets just say it was a typing error, honest mistake.

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 212 mg
  • 70%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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