Ice Water Cake

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Servings: 12 Difficulty: Intermediate
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A light, airy angel-food style cake made with stiffly beaten egg whites and ice water
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This delicate “Ice Water Cake” is a classic vintage dessert known for its incredibly light, soufflé-like texture. Unlike dense butter cakes, this recipe relies on stiffly beaten egg whites for lift, resulting in a tender crumb that is perfect for serving with fresh berries or a dusting of powdered sugar. The subtle hint of almond flavoring adds a sophisticated aroma, while the ice water helps create a smooth, glossy batter. ItâÂÂs an elegant yet simple dessert that brings a touch of nostalgia to any table. Ideal for tea time or as a light finish to a heavy meal, this cake proves that minimal ingredients can yield maximum flavor and texture.

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Ice Water Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 5842.8

Description

This delicate "Ice Water Cake" is a classic vintage dessert known for its incredibly light, souffl&# 195;©-like texture. Unlike dense butter cakes, this recipe relies on stiffly beaten egg whites for lift, resulting in a tender crumb that is perfect for serving with fresh berries or a dusting of powdered sugar. The subtle hint of almond flavoring adds a sophisticated aroma, while the ice water helps create a smooth, glossy batter. ItâÂÂs an elegant yet simple dessert that brings a touch of nostalgia to any table. Ideal for tea time or as a light finish to a heavy meal, this cake proves that minimal ingredients can yield maximum flavor and texture.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease two 8-inch round cake pans.
  2. In a large bowl, cream the butter until soft and creamy.
  3. Gradually add the sugar to the butter, beating until the mixture is light and fluffy.
  4. In a separate medium bowl, sift together the cake flour, baking powder, and salt.
  5. Add the dry ingredients to the creamed butter mixture alternately with the ice water, beginning and ending with the dry ingredients. Beat well after each addition.
  6. Stir in the almond flavoring if using.
  7. Gently fold the stiffly beaten egg whites into the batter until just combined, being careful not to deflate the mixture.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 5842.8kcal
% Daily Value *
Total Fat 105.6g163%
Saturated Fat 62.0g310%
Cholesterol 258.0mg86%
Sodium 10526.4mg439%
Total Carbohydrate 1160.5g387%
Dietary Fiber 14.3g58%
Sugars 481.0g
Protein 68.3g137%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cake, angel food, egg whites, almond, light, airy, sweet, dessert, flour, sugar, baking powder, ice water, vintage, easy, layer cake
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