This cake comes out so light and fluffy, and is quite close to a classic angel food cake. But it uses just 3 eggs, and you don't have to waste the yolks! Please note that the prep time is hands-on time only. The cake does need ample cooling time before it is served.
Author: adapted from Allrecipes
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
1¾ cups cake flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup cold water
3 eggs, separated into yolks and whites
1½ cups sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the cold water and egg yolks to a mixing bowl, and beat until the mixture makes 1 quart, at least 10 minutes.
Slowly add the sugar and vanilla to the egg yolk mixture, beating for at least 7 minutes.
Fold the flour mixture into the egg yolk mixture.
In a clean mixing bowl, beat the egg whites until stiff peaks form.
Fold the egg whites smoothly into the egg yolk mixture.
Pour the batter into an ungreased 9- or 10-inch tube pan.
Bake the cake for 50 minutes.
Turn the pan upside down to cool for 1 hour.
Loosen the sides of the cake and gently remove it from pan.