Recipe Details

Summary

Name: Easter Cake

Category: Easter

1/2 cup water

1 1/2 cups white sugar

12 eggs

1 teaspoon salt

1 teaspoon cream of tartar

2 cups cake flour

1 teaspoon almond extract

1 teaspoon orange extract

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 until light and

fluffy but not stiff. Add hot syrup slowly to egg whites,

beating until cool.

4. Beat egg yolks until thick and lemon colored. Stir 1/3 cup

of the egg whites into the beaten egg yolks.

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.

SEVEN MINUTE FROSTING:

2 egg whites

1 1/2 cups white sugar

1/3 cup cold water

1 1/2 teaspoons light corn syrup

1 teaspoon vanilla extract

Put egg whites, sugar, water and syrup in top of double boiler. Beat until

mixed well. Place over rapidly boiling water. Beat constantly with electric

beater while it cooks for 7 minutes or until it will stand in peaks when beater

is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8

or 9 inch.