Wind Cake Recipes
WIND CAKE
This was my mother's recipe and one she used for fresh fruit rather than shortcake. It is also good just as is with a sprinkling of icing sugar. Has the added bonus of no extra fat and relatively healthy. Hope someone out there enjoys this.
Provided by waynejohn1234
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- 10 inch tube pan - UNGREASED).
- Sift flour, baking powder and salt.
- Beat egg yolks until frothy.
- Add water and beat until the bowl is nearly full of liquid and bubbles are small.
- Add sugar gradually.
- Add dry ingredients slowly, beating as you do.
- Beat egg whites until stiff peaks are formed.
- Fold in thoroughly.
- Bake 50 minutes.
- Do not use a plastic bowl - a large metal one is best.
Nutrition Facts : Calories 160.9, Fat 1.2, SaturatedFat 0.4, Cholesterol 47.2, Sodium 143.4, Carbohydrate 34.5, Fiber 0.3, Sugar 21, Protein 2.9
GONE WITH THE WIND CAKE
I don't know where this came from, but found it stuck in an old family scrap books. I don't make it very often because I can't stay out of it.
Provided by Barbara Eaton
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. All ingredients should be at room temperature.
- 2. Preheat oven to 350 degrees.
- 3. Sift and measure flour.
- 4. Add baking powder, salt, sugar, and sift again into large mixer bowl.
- 5. Add shortening, milk, and vanilla. Beat 2 minutes.
- 6. Add unbeaten eggs, and beat 1 minute more.
- 7. Pour into greased 9 x 13" pan.
- 8. BAKED ON TOPPING. Beat egg whites until stiff but not dry.
- 9. Gradually add brown sugar and beat until well mixed.
- 10. Spread over the top of the cake batter, sprinkle with nute and bake for 35 minutes.
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