Moonshine Cake

We blogged about this recipe here.

Moonshine Cake

  • Servings: 8-10
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  • 1/2 tsp Kosher salt
  • 1 tsp cream of tartar
  • 10 egg whites
  • 1 1/2 c sugar
  • 7 egg yolks
  • 1 T water
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 1/3 c cake flour – scooped out gently into the measuring cup and then leveled with a knife (or sift it, if you’re of that generation)

Preheat oven to 350 degrees.

Put the egg whites into a large bowl; then add the salt and cream of tartar and beat to soft peaks; gradually add the sugar and beat until stiff peaks form.  In a medium bowl beat yolks, water, almond, and vanilla until the yolks are somewhat thickened and lemon-colored (note: I took the liberty to change this a bit from Mrs. Brandenburg’s instructions).  Fold 2 heaping tablespoons of the beaten egg whites into the yolk mixture and then mix the flour into the yolk mixture.  Fold the yolk mixture carefully but thoroughly into the beaten egg whites; take care not to overmix.

Put in an (UNGREASED) tube pan (aka angel food cake pan) and bake for 45 minutes.  Invert pan on a bottle to cool.

This cake is put together a little differently than you’ll find in many recipes , but it works.  The Moonshine Cake will keep a day or two, covered tightly and not refrigerated, and it freezes well.  Serve it with slightly sweetened whipped cream. Recipe brought to you by and Andy and Ann



    Angel food cake always (or at lease sometimes) meant yellow cake a day or two later, and that was a good thing. We didn’t have much, but we did have cake.


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