Fairy Food Cake, recipe, vintage recipe, project, creme fraiche, orange curd

Fairy Food Cake: Vintage Recipe Project

  • Author: Arlene Mobley-Flour On My Face
  • Prep Time: 8 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 33 minutes
  • Yield: Cake
  • Category: Vintage Recipes
  • Method: Baked
  • Cuisine: American


Fairy Food Cake: Vintage Recipe Project



  • 4 eggs, room temperature and separated
  • 1 ½ cup sugar
  • 7 tablespoons water
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla or 1 bean scraped
  • ½ teaspoon cream of tartar


  1. Preheat oven to 350 F.
  2. Separate the eggs into two small bowls. Sift the flour, salt and baking powder into another bowl.
  3. Put the egg yolks, water, and vanilla or vanilla bean seeds into a bowl and beat on medium speed for about 1 minute.
  4.  Slowly add sugar and beat until pale yellow.
  5.  Slowly add the dry ingredients just until combined.
  6.  In a separate bowl beat the egg whites and cream of tartar until stiff peaks form.
  7.  Gently fold the egg whites into the batter just until combined.
  8.  Pour or I should say spoon ( because the batter is thick), into your choice of greased pan.
  9.  This recipe will fill an angel food pan, 2 loaf pans or 8 mini bundt pans.
  10.  Bake an angel food pan about 45 minutes, the loaf pans about 35 minutes or the mini pans about 25 minutes.
  11.  Check frequently and make sure the top is not getting over browned.
  12.  As with all baking times, it really depends on your oven so times are approximate.
  13. 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.
  14. Cool on a rack.
  15.  Best served the same day.
  16. Frost with my Orange Curd Creme Fraiche Whipped Topping. Or top individual pieces with a scoop of fresh fruit and whipped cream.


  • Serving Size: 1 piece
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