Ice Water Cake
Ice Water Cake is a light and airy dessert with a delicate texture, perfect for celebrations or special occasions, offering subtle sweetness and vanilla flavor that appeals to all ages.
Ingredients
Instructions
- Line a pan with wax paper.
- Cream together sugar, butter, hot water, and vanilla until well combined.
- Sift together baking powder, cake flour, and salt.
- Add the sifted dry ingredients alternately with water into the creamed mixture.
- Fold in beaten egg whites gently until fully incorporated.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. To enhance flavors, consider adding a touch of almond extract along with vanilla. This cake goes well with a drizzle of chocolate ganache for added richness.
Serving Suggestions
This cake is delightful on its own, but you can serve it with fresh berries or a scoop of ice cream for a refreshing dessert. It pairs beautifully with Pink Colada for a tropical twist. Consider dusting it with powdered sugar or drizzling with a simple glaze for added decoration.
Storage & Reheating
Store any leftover Ice Water Cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for about 10-15 seconds, just until warm, to maintain its fluffy texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Water Cake contains roughly 3233 calories, with 16g protein, 108g carbohydrates, and 294g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 636mg per serving (28% 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 whole eggs instead of egg whites?
Using whole eggs will alter the texture and density of the cake. The egg whites provide lift and lightness, while the yolks add richness. If you prefer a richer cake, consider using a mix of whole eggs and egg whites, but the traditional recipe relies solely on whites for that airy quality.
What can I use if I don't have butter?
If you need a dairy-free alternative, you can substitute butter with coconut oil or a plant-based butter alternative. Both will provide a similar richness. For a lighter option, unsweetened applesauce can be used, but it may slightly alter the cake's texture and flavor.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Keep in mind that baking times can vary based on your oven, so start checking a few minutes before the recommended time.
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).