"This is a lovely sponge cake that is reminiscent of the Deep South. May be cut into layers and filled and iced with lemon filling, or with whipped cream." — Carol
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1 1/2 cups
1 3/4 cups
sifted cake flour
great cake! i leearned after baking a few times that in the first 20 minutes of cooking, cake should be cooked at 325 degrees. then the next 30 minutes cook it on 350 degrees. when done, if not cooked all the way through, cook it for 15 minutes at 350 degrees. turns out moist, soft, and yummy. this is a great cake for eating and is WAY easier than most, especially if you have an electric mixer. the mixer cut the prep time down to 30 minutes! (versus 1 hour without mixer) i am so glad to finally find a recipe that doesn't include "angel food cake mix" i mean, come on! if you want to make a cake, you want to MAKE A CAKE! i never have any cream of tartar in the house so it was a relief that this recipe doesn't require it. since i don't have any cake flour (and can never find any in stores) i substituted it with 7/8 cup all-purpose flour and 2 tablespoons corn starch and it worked great! wonderful recipe, i will make this many times over and over again.
too eggy.. didn't quite like it... n too sweet too
This tasted great. I like that I only had to use 3 eggs. I would recommend greasing the pan though. Mine stuck and I had to cut it into pieces to get it out of the pan, but it was delicious.
I made this cake for my sister's wedding last year. I used the Lemon Filling suggested, frosted with whipped cream, and decorated with yellow pansies. It was light, delicious, and perfect for a beautiful spring day! Unfortunately, I didn't save the recipe at the time, thinking I'd find it again easily. I've hunted for months! So glad I found it again!!! It's a keeper!
I liked this recipes since it didn't require so many egg whites. I don't think I would make this if I didn't have my kitchenaid, it really cut the time and the workload. I don't have a tube pan so I used three little loaf pans. They turned out great. We used one loaf for chocolate fondue and gave the other two to friends who also said they loved it. Not too sweet and a lovely flavor. We'll be making this one again.
Wow. Thank God I found this recipe. I was looking for a Angel Food cake recipe that did not call for a dozen eggs. I mean I love cake but that's just too much. This cake is amazing. Light and fluffy. Perfect. I used a 9 inch round pan and managed to get 3 seperate layers. That's plenty of cake. Mine was finished in 40 minutes so pay attention. 50 minutes in my oven would have dried it out and burned it. Regardles, this is a keeper that I'll be making with various fillings. Thanks.
this is a great recipe for angel food cake. I was mostly attracted to it, because it doesn't use as many eggs as all the other angel cakes. I iced it with whipped cream on top and in the center. My mother could not stop eating it! It is a fluffy delicious cake. I used all purpose flour, turned out a bit chewy on the outside, but non the less really delish!
Another lost recipe found! No need to change anything, this cake is perfect as is! My family is so happy I found this. We always top it with fresh strawberry sauce and strawberry slices. The perfect summer comfort dessert!
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 12
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