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

Fairy Food Cake:

Arlene Mobley - Flour On My Face
Fairy Food Cake makes sweet little tea cakes perfect for a tea party. Dive into the Spring season with Fairy Food Cake, an old fashioned dessert recipe. This cake recipe is perfect for making sweet little tea cakes, a Bundt cake or a loaf cake. It is ideal for any tea party or Spring garden party. Delight in the perfect blend of classic charm and seasonal flavors, making your gathering unforgettable.
5 from 1 vote
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Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 177 kcal

Ingredients  

  • 4 large eggs (room temperature and separated)
  • 1 ½ cup granulated white sugar
  • 7 tablespoons water
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pure vanilla extract (or 1 bean scraped)
  • ½ teaspoon cream of tartar
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Instructions 

  • 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.
  •  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.
  • Pour, or I should say spoon because the batter is thick, into your choice of greased pan.  This recipe will fill an angel food pan, 2 loaf pans or 8 mini bundt pans.
  • Bake an angel food 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. Best served the same day.
  • Frost with my Orange Curd Creme Fraiche Whipped Topping. Or top individual pieces with a scoop of fresh fruit and whipped cream.

Nutrition

Serving: 1pieceCalories: 177kcalCarbohydrates: 37gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 157mgPotassium: 60mgFiber: 0.4gSugar: 25gVitamin A: 90IUCalcium: 32mgIron: 0.5mg
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