Moonshine Cake – a delicious recipe with eggs, eggs, salt, sugar, cream of tartar, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add salt to whites of eggs and beat until light. Sift in cream of tartar and beat until stiff. Beat yolks of eggs until thick and lemon colored and add two heaping tablespoons beaten whites. To remaining whites add gradually sugar measured after five siftings. Add almond extract and combine mixtures. Cut and fold in flour, measured after five siftings. Bake in angel-cake pan, first dipped in cold water, in a slow oven one hour. Have a pan of hot water in oven during the baking. Cover with
2
Maraschino Frosting. Follow recipe for Ice Cream Frosting , adding to sugar one-half teaspoon cream of tartar, and flavor with maraschino. Sprinkle with almonds blanched, shredded, and baked until delicately browned.
825
kcal
Calories
44
g
Fat
52
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 eggs, 7 eggs, 1/4 teaspoon salt, 1/2 cup sugar, and more.
Yes, Moonshine Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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