We blogged about this recipe here.
Moonshine Cake
Ingredients
- 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.
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.
Andy here: I won’t resort to the “let them eat cake” level, but thanks for the comment. Always good to hear from our star guest blogger.