Easter Cake Chef John's Recipe
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| Easter Cake |
"This makes a nice touch at Easter or as a lovely spring cake. Frost with a yellow-tinted seven-minute frosting."
Ingredients :
- 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
Instructions :
| Prep : 40M | Cook : 12M | Ready in : 2H40M |
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- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Notes :
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