Favorite Forgotten Cakes

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 cup Granulated Sugar (divided: 1/2 cup for batter, 1/2 cup for egg whites)
• 4 Eggs (large, separated; yolks go in batter, whites for meringue)
• 1 cup Whole Milk (heated until hot but not boiling)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Orange Zest (freshly grated)

Instructions

1. Heat the Milk

   Place 1 cup of whole milk in a small saucepan and warm over medium heat until hot but not boiling (about 150‑160°F). Remove from heat.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl whisk together 1 cup sifted all‑purpose flour, 1 tsp baking powder, and 1/4 tsp salt until evenly distributed.

   Time: PT5M

3. Separate Eggs

   Separate the 4 eggs, placing yolks in a medium bowl and whites in a clean, dry bowl.

   Time: PT2M

4. Mix Yolks, Milk, and Flavorings

   Add the hot milk, 1/2 cup sugar, 1 tsp vanilla extract, and 1 tbsp orange zest to the yolks. Whisk until smooth.

   Time: PT3M

5. Combine Wet and Dry

   Pour the yolk‑milk mixture into the dry‑ingredient bowl and stir just until incorporated. Do not over‑mix.

   Time: PT2M

6. Beat Egg Whites with Sugar

   Add the remaining 1/2 cup sugar to the egg whites. Using a mixer on medium speed, beat for about 3–4 minutes until soft peaks form. Stop and check frequently to avoid over‑beating.

   Time: PT4M

7. Fold Egg Whites Into Batter

   Using a rubber spatula, gently fold one‑third of the whipped whites into the batter to lighten it. Repeat with the remaining whites in two more additions, folding just until no white streaks remain.

   Time: PT5M

8. Bake

   Preheat the oven to 325°F. Pour the batter into an ungreased 9‑inch tube pan. Bake for 50‑55 minutes, checking at the halfway point. The cake is done when the top is lightly golden and a gentle press returns without a dent.

   Time: PT55M

   Temperature: 325°F

9. Cool Upside Down

   When the cake is done, immediately invert the pan onto a cooling rack (or place the pan on its side) and let it cool completely upside down. This prevents the cake from collapsing.

   Time: PT30M

10. Release and Serve

    Once cooled, run a thin offset spatula around the sides and bottom, then gently lift the cake out. Dust with powdered sugar or serve with fresh strawberries and burnt‑sugar caramel cream if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

5 g

Fiber

1 g