This is a great spring angel food-type of cake made with two flavors of batter alternated in a tube pan.

Carol
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.

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  • In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.

  • In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.

  • Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.

  • Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.

  • Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.

Nutrition Facts

175.5 calories; 5.6 g protein; 33 g carbohydrates; 102.4 mg cholesterol; 147.5 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2003
We have completely rewritten the directions to this recipe for clarity. Hopefully this will resolve problems experienced in previous reviews. Read More
(28)

Most helpful critical review

Rating: 2 stars
06/17/2003
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! Read More
(5)
14 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/17/2003
We have completely rewritten the directions to this recipe for clarity. Hopefully this will resolve problems experienced in previous reviews. Read More
(28)
Rating: 5 stars
06/17/2003
I LOVE THIS CAKE!!! It is so delicious and light and easy to make. Read More
(13)
Rating: 5 stars
06/17/2003
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. Read More
(11)
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Rating: 2 stars
06/17/2003
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! Read More
(5)
Rating: 5 stars
04/21/2018
I made this cake for my mom when she was very ill and she loved it. Unfortunately it was her hand-written recipe that I had used and I lost it after she died. Yours is the closest taste and texture to hers that I ve made so I m incredibly grateful to have found yours. Thank you for bringing back good memories. This cake IS a lot of work but it s delicious and special. I serve it with vanilla-flavored whipped cream and fresh fruit. Read More
(3)
Rating: 5 stars
06/17/2003
Great cake for spring birthdays! My husband really enjoyed it. Yummy! Read More
(3)
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Rating: 4 stars
03/23/2015
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. Read More
(3)
Rating: 3 stars
06/17/2003
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. Read More
(3)
Rating: 5 stars
05/23/2016
I followed the recipe exactly. This is a wonderful sponge cake with a much more fascinating flavor and texture than angel food cake. I put no frosting or glaze on it and finished it simply by sifting confectioner's sugar on the top. I served it with fresh berries. The cake was a hit with everyone including children. Read More