The Vintage Recipe Project: Fairy Food Cake
Fairy Food Cake
Creme Fraiche and Orange Curd Whipped Topping
Based on the name and the directions to make a Fairy Food Cake I assumed it was just an old fashioned name for an angel food cake. But after baking and tasting a Fairy Food Cake I will have to say it is a cross between an angel food cake and a pound cake. It is light and fluffy but also a bit on the dense side.
Imagine a heavier angel food cake a bit denser like a pound cake.
It tastes good and possibly could taste better with a bit more tweeking.
Like most angel food cakes it is best eaten the same day.
For me that turned into a problem because after baking the cake the night before I planned on using it something came up and I didn’t get a chance to fill and frost like I planned to.
But I am a thrifty sort and always listened to my grandmother who always said….. “Waste not Want not. “
For a couple of days after baking the cake I experimented (sampled, tasted, ate) by making a couple of different fillings and sampling them by slicing off a piece and smothering it with
1) a parfait like strawberry filling I made
2) a spoon full of the orange curd I made and
3) a crème fraiche orange curd whipped topping,(what you see here) . I should have used a layer of the orange curd for the filling between the slices also. Next time I will
4) I also sliced some thin pieces and spread them with some nutella and topped it with the orange curd crème fraiche whipped topping, stacking the thin pieces.
It’s a tiny example as I really didn’t expect to use it for a blog post but the crème fraiche orange curd whipped topping turned out so tasty that I took some quick pictures before wolfing down this mini cake bite piece.
Fairy Food Cake
This vintage recipe was submitted by Mrs Howard Harsh to the Favorite Recipe Book from an Ohio Church fundraiser cook booklet.
4 eggs, room temperature and separated
1 ½ cup sugar
7 tablespoons water
1 ½ cups cake flour
1 teaspoon baking powder
½ teaspoon vanilla or 1 bean scraped
½ teaspoon cream of tarter
Preheat oven to 350 F.
Separate the eggs into two small bowls. Sift the flour, salt and baking powder into another bowl.
Put the egg yolks, water and vanilla or vanilla bean seeds into a bowl and beat on medium speed for about 1 minute.
If using a stand mixer mix using the paddle blade.
Slowly add sugar and beat until pale yellow.
Slowly add the dry ingredients just until combined.
In a separate bowl beat the egg whites and cream of tartar until stiff peaks form.
Gently fold the egg whites into the batter just until combined.
You don’t want to see any streaks of egg whites.
Pour or I should say spoon ( because the batter is thick) , into your choice of ungreased pan.
This recipe will fill an angelfood pan, 2 loaf pans or 8 mini bundt pans.
Bake an angelfood pan about 45 minutes, the loaf pans about 35 minutes or the mini pans about 25 minutes.
Check frequently and make sure the top is not getting over browned.
As with all baking times it really depends on your oven so times are approximate.
Cool about 15 minutes and run a butter knife around the edges of the pan. Flip the pan over and gently tap until the cake is released.
Cool on a rack.
Best served the same day.
Top with my Orange Curd Creme Fraiche Whipped topping. Or top individual pieces with a scoop of fresh fruit and whipped cream.
There are many ways to serve this cake. You could also use it for strawberry shortcakes.