Easter Cake

This makes a nice touch at Easter or as a lovely spring cake.

Easter Cake


  • 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.


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