Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

cook:
1 hr
additional:
1 hr
total:
2 hrs 40 mins
prep:
40 mins
Servings:
12
Yield:
1 9-inch tube pan
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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).

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  • 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).

  • 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.

  • Beat egg yolks until thick and lemon-colored. Fold 1/3 cup of the egg whites into the beaten egg yolks to lighten.

  • Sift 1 cup flour over the egg whites and gently fold in. Add almond flavoring.

  • 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.

  • Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool frost with yellow tinted Seven Minute Frosting.

Nutrition Facts

257 calories; protein 8.2g; carbohydrates 44.2g; fat 5.2g; cholesterol 186mg; sodium 264.7mg. Full Nutrition
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