Easter Cake Recipe - Allrecipes.com
Easter Cake Recipe

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
  • PREP

    40 mins
  • COOK

    1 hr

    2 hrs 40 mins


  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 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.

Mar 31, 2015

This was really tasty. My family enjoyed it. Have to admit I was a little scared of the drizzling hot syrup into the egg whites. I'd never done something like that before. No worries though I just made it harder in my head. :) It took a little bit of time to put together but the end result is worth it. I didn't use a seven minute frosting, only because I don't care for it, so I used a stabilized whipped cream frosting. Lovely cake. Thanks for the recipe.


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 186 mg
  • 62%
  • 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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