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Moonlight Cake

Moonlight Cake recipe image
This ethereal Moonlight Cake is a classic angel food style dessert, relying on whipped egg whites for its incredible lift and airy texture. Infused with a subtle hint of lemon extract, it offers a light, sweet flavor profile that feels indulgent yet refreshing. Perfect for serving alongside fresh berries or a dollop of whipped cream, this cake is an elegant choice for spring gatherings, afternoon tea, or as a sophisticated finish to a light dinner. The recipe requires careful folding techniques to maintain the batter's volume, resulting in a tender crumb that melts in your mouth. It is a wonderful way to showcase the delicate balance of sugar and egg without the heaviness of butter.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 637.2
Dietary: Vegetarian
Description
This ethereal Moonlight Cake is a classic angel food style dessert, relying on whipped egg whites for its incredible lift and airy texture. Infused with a subtle hint of lemon extract, it offers a light, sweet flavor profile that feels indulgent yet refreshing. Perfect for serving alongside fresh berries or a dollop of whipped cream, this cake is an elegant choice for spring gatherings, afternoon tea, or as a sophisticated finish to a light dinner. The recipe requires careful folding techniques to maintain the batter's volume, resulting in a tender crumb that melts in your mouth. It is a wonderful way to showcase the delicate balance of sugar and egg without the heaviness of butter.
Ingredients
  • 10 Egg Whites
  • 7 Egg Yolks
  • 1 teaspoon Cream of tartar
  • 1/2 teaspoon Salt
  • 1 1/2 cup Sugar
  • 1 cup Cake flour
  • 1 1/2 teaspoon Lemon extract
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    Sift the cake flour together with the sugar five times to ensure a light texture.
  3. 3
    In a large, clean bowl, beat egg whites with salt until frothy.
  4. 4
    Add cream of tartar and continue beating until stiff, glossy peaks form.
  5. 5
    In a separate bowl, beat the 7 egg yolks until thick and creamy.
  6. 6
    Gently fold 2 tablespoons of the beaten egg whites into the egg yolk mixture to lighten it.
  7. 7
    Gradually add the remaining egg white mixture to the yolk mixture, folding gently to combine.
  8. 8
    Sift the flour and sugar mixture over the batter in three additions, folding gently after each addition to avoid deflating the air bubbles.
  9. 9
    Gently fold in the lemon extract.
  10. 10
    Pour the batter into an ungreased 4 1/2 x 10 inch tube pan.
  11. 11
    Bake for 60 to 65 minutes, or until the cake springs back when lightly touched.
  12. 12
    Invert the pan immediately and let the cake cool completely upside down before removing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 637.2kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2645.9mg111%
Total Carbohydrate 139.7g47%
Dietary Fiber 1.1g5%
Sugars 91.0g
Protein 18.6g38%

* 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: angel food cake, egg whites, lemon cake, airy dessert, light cake, sweet treat, baking, dessert, vegetarian, spring dessert, no butter, fluffy cake, classic recipe, lemon extract, cake flour
Read it online: https://www.chefs-mate.com/recipe/moonlight-cake/