Pippers Cake
A light, airy cake with bright lemon flavor and a hint of vanilla, perfect for brunch or a sweet finish to any meal.
Ingredients
Instructions
- Beat egg yolks until fluffy and lemon colored.
- Gradually add the boiling water while beating, then blend in the sugar.
- Sift the cake flour with baking powder and fold into the yolk mixture.
- Beat egg whites stiff and add the 1/2 cup of sugar, then beat until glossy.
- Fold the beaten whites into the yolk mixture gently.
- Add vanilla and lemon flavorings, then pour batter into an ungreased angel food pan.
- Bake 30 minutes at 300°F, then 30 minutes at 350°F.
- Do not turn the pan upside down when finished.
- Cool on a rack before removing the cake from the pan.
- Serve with whipped cream or frosting if desired.
Tips & Substitutions
Make sure to beat the egg yolks until they are fluffy and light in color for the best texture. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. Be gentle when folding in the egg whites to maintain the airy structure of the cake, which is key to its lightness.
Serving Suggestions
Pippers Cake is delightful on its own or served with a dollop of whipped cream or a light frosting for added sweetness. It pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside Grandma Garbers Pumpkin Pie during fall gatherings.
Storage & Reheating
Store any leftover Pippers Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, let it come to room temperature before serving, or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pippers Cake contains roughly 704 calories, with 6g protein, 81g carbohydrates, and 1g fat. It is an excellent source of vitamin C (36% of the Daily Value), iron (27% of the Daily Value), and calcium (24% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 503mg per serving (22% 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 egg substitutes in this cake?
Yes, you can use egg substitutes such as aquafaba or commercial egg replacers for the yolks and whites. However, the texture may vary slightly from the original recipe, so experiment to find the right balance.
What if I don't have a tube pan?
If you don't have an ungreased angel food pan, you can use a regular bundt pan. Just be aware that the cake may need to be turned upside down to cool properly if it doesn't have the same structure as a tube pan.
Can I add fruits or nuts to the batter?
Yes, you can fold in small amounts of chopped nuts or dried fruits to the batter after combining the egg whites. Just be cautious not to overmix to keep the cake light and airy.
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).