The moistest, yummiest cake from mom, Hattie! She always made it, then taught me.

Shannon
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).

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  • Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

  • Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.

  • Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.

  • Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.

Nutrition Facts

167 calories; 0.1 g total fat; 0 mg cholesterol; 148 mg sodium. 38.1 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 3 stars
05/23/2015
I'm always surprised when an old family recipe made many many times doesn't turn out quite the way I'd expect. I followed this recipe to the letter didn't get much of a rise at 20 minutes the top and cake sides were overly browned the bottom burned and it stuck when I tried to get it out of the pan after sitting for 2 hours. Putting those things aside it tasted good. It looked so pitiful that I sliced it added a layer of SF lemon pudding and topped with some sliced strawberries Putting those things aside it tasted good. Just have to wonder if 425 is simply too high a temperature. I liked the taste of this well enough that I'm going to try it again at 375 and hopefully eliminate the issues that I had this time. Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
05/23/2015
I'm always surprised when an old family recipe made many many times doesn't turn out quite the way I'd expect. I followed this recipe to the letter didn't get much of a rise at 20 minutes the top and cake sides were overly browned the bottom burned and it stuck when I tried to get it out of the pan after sitting for 2 hours. Putting those things aside it tasted good. It looked so pitiful that I sliced it added a layer of SF lemon pudding and topped with some sliced strawberries Putting those things aside it tasted good. Just have to wonder if 425 is simply too high a temperature. I liked the taste of this well enough that I'm going to try it again at 375 and hopefully eliminate the issues that I had this time. Read More
(2)
Rating: 2 stars
09/27/2018
I didn't get stiff peaks to form although I spent 30-40 minutes trying. The cake sank while cooling and ended up only partially cooked in the middle. I didn't end up eating any so can't comment on the taste. Read More