Easter Cake

This lovely spring sponge cake is made with two batters flavored with orange and almond extracts. Frost with a yellow-tinted seven-minute frosting.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 257 Calories

Ingredients

• 1 ½ cups white sugar
• 2 cups cake flour
• 1 teaspoon salt
• 1 teaspoon almond extract
• ½ cup water
• 1 teaspoon cream of tartar
• 12 eggs
• 1 teaspoon orange extract

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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).

Step 3

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.

Step 4

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

Step 5

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

Step 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.

Step 7

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