Fairy Cake
Light and airy fairy cake with delicate texture, subtle sweetness, perfect for celebrations or teatime, appealing to those who enjoy classic, fluffy baked goods.
Ingredients
Instructions
- Beat 5 egg yolks for 5 minutes. Add the cold water and beat for 5 minutes more.
- Add the granulated sugar and beat for 5 minutes more. Sift the cake flour three times, then add it along with the salt and vanilla to the mixture.
- Beat 5 egg whites until frothy, then add the cream of tartar.
- Beat the egg whites until stiff peaks form, about 15 minutes.
- Gently fold the beaten egg whites into the yolk mixture.
- Pour the batter into a tube pan and bake at 325° to 350°F for 1 hour.
- Cool the cake and then ice as desired.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you're out of cream of tartar, you can substitute with lemon juice or white vinegar in the same amount. Avoid overmixing when folding in the egg whites to maintain the cake's fluffiness. To enhance flavor, consider adding a zest of lemon or orange to the batter.
Serving Suggestions
This fairy cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream. It pairs beautifully with Ethel'S Peanut Butter Pie for a delightful dessert spread. For a festive touch, consider drizzling a light glaze or icing over the top or serving it alongside a cup of tea.
Storage & Reheating
Store any leftover fairy cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To enjoy it warm, simply slice and microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fairy Cake contains roughly 777 calories, with 11g protein, 127g carbohydrates, and 5g fat. It is an excellent source of iron (35% of the Daily Value) and protein (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1191mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but for the best results, use a mixture of all-purpose flour and cornstarch. For every cup of cake flour needed, use 1 cup of all-purpose flour and remove 2 tablespoons, then replace those with 2 tablespoons of cornstarch.
What can I do if my egg whites don't form stiff peaks?
If your egg whites aren't forming stiff peaks, ensure that the bowl and beaters are completely clean and free of grease. Sometimes, adding a pinch of salt or a few drops of lemon juice can help stabilize the egg whites. Make sure you're not over-beating, as this can also prevent the right texture.
Can I add flavors to the fairy cake batter?
Absolutely! You can enhance the flavor by incorporating various extracts such as almond or lemon, or even adding spices like cinnamon or nutmeg. Just be cautious with the quantity; a teaspoon or two should be sufficient to avoid overpowering the cake's delicate taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).