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Ice Water Cake

Ice Water Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 5842.8
Dietary: Vegetarian
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
  • 1/2 cup Butter or margarine
  • 3 teaspoon Baking powder
  • 2 cup Granulated sugar
  • 1 1/2 cup Ice water
  • 3 1/2 cup Cake flour
  • 1/4 teaspoon Almond flavoring
  • 1/2 teaspoon Salt
  • 4 large Egg whites, stiffly beaten
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease two 8-inch round cake pans.
  2. 2
    In a large bowl, cream the butter until soft and creamy.
  3. 3
    Gradually add the sugar to the butter, beating until the mixture is light and fluffy.
  4. 4
    In a separate medium bowl, sift together the cake flour, baking powder, and salt.
  5. 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. 6
    Stir in the almond flavoring if using.
  7. 7
    Gently fold the stiffly beaten egg whites into the batter until just combined, being careful not to deflate the mixture.
  8. 8
    Divide the batter evenly between the prepared pans.
  9. 9
    Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/ice-water-cake/