This classic Ice Water Cake is a testament to the power of simple ingredients. By using ice-cold water and stiffly beaten egg whites, you create a batter that bakes up incredibly light and fluffy, unlike denser butter cakes. The subtle hint of almond flavoring adds a sophisticated aroma that complements the sweetness of the granulated sugar. Perfect for afternoon tea, bridal showers, or any gathering where a nostalgic, home-style dessert is desired. It’s easy to make, requires no fancy equipment, and delivers a tender crumb that melts in your mouth. Serve it plain or with a dusting of powdered sugar for an elegant finish.
Ice Water Cake
Description
This classic Ice Water Cake is a testament to the power of simple ingredients. By using ice-cold water and stiffly beaten egg whites, you create a batter that bakes up incredibly light and fluffy, unlike denser butter cakes. The subtle hint of almond flavoring adds a sophisticated aroma that complements the sweetness of the granulated sugar. Perfect for afternoon tea, bridal showers, or any gathering where a nostalgic, home-style dessert is desired. It&# 226;ÂÂs easy to make, requires no fancy equipment, and delivers a tender crumb that melts in your mouth. Serve it plain or with a dusting of powdered sugar for an elegant finish.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC). Grease two 9-inch round cake pans and lightly flour them, tapping out excess flour.
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In a large mixing bowl, cream the butter (or margarine) until smooth and creamy.
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Gradually add the granulated sugar to the butter, beating on medium-high speed until the mixture is light and fluffy.
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In a separate bowl, sift together the cake flour, baking powder, and salt.
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Add the sifted dry ingredients to the creamed butter mixture alternately with the ice water, beginning and ending with the dry ingredients. Mix until just combined after each addition. Stir in the almond flavoring if using.
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In a clean bowl, beat the egg whites until stiff peaks form.
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Gently fold the stiffly beaten egg whites into the cake batter using a spatula, being careful not to deflate the mixture.
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Divide the batter evenly between the prepared cake pans.
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Bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 5961.9kcal
- % Daily Value *
- Total Fat 106.2g164%
- Saturated Fat 62.1g311%
- Cholesterol 258.0mg86%
- Sodium 12958.5mg540%
- Total Carbohydrate 1166.1g389%
- Dietary Fiber 14.4g58%
- Sugars 482.4g
- Protein 90.5g181%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the water is very cold (ice water) to help create a tender crumb and keep the fat from melting too quickly during mixing.
Do not overmix the batter once the egg whites are added, as this will deflate the cake and result in a denser texture.
If you do not have cake flour, you can substitute all-purpose flour by replacing one tablespoon per cup with cornstarch and sifting it well.
This cake pairs well with a simple buttercream frosting, whipped cream, or a light glaze made from powdered sugar and milk.
Store the cooled cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
