Stone Cake
A light and fluffy angel food cake with delicate almond, lemon, and vanilla flavors, perfect for celebrations or a sweet treat for family and friends.
Ingredients
Instructions
- Beat all ingredients together until well combined.
- Pour the batter into an ungreased angel food pan.
- Bake in a preheated 350°F oven for about 1 hour, until cracks appear on top.
Tips & Substitutions
For a lighter texture, separate the egg whites from the yolks and beat the whites until stiff peaks form, then gently fold them into the batter. If you don't have almond flavoring, vanilla extract can be a suitable substitute. When measuring flour, spoon it into the cup and level it off to avoid packing it down. This cake pairs beautifully with Milk Chocolate And P.B. Bars for a sweet treat.
Serving Suggestions
Serve the stone cake plain or dusted with powdered sugar for an elegant touch. It pairs well with fresh berries or a scoop of vanilla ice cream for a delightful dessert. For a festive twist, consider serving it alongside Applesauce-Red Hot Salad. A dollop of whipped cream can also enhance the flavors beautifully.
Storage & Reheating
Store any leftover stone cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds or in a low oven for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Stone Cake contains roughly 1803 calories, with 47g protein, 258g carbohydrates, and 71g fat. It is an excellent source of protein (94% of the Daily Value), iron (92% of the Daily Value), and dietary fiber (70% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 915mg per serving (40% 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 butter instead of shortening in this recipe?
Yes, you can substitute butter for shortening, but it may alter the texture slightly. Butter will add a richer flavor but could make the cake denser. Ensure to cream the butter well with the sugars to maintain a good texture.
What should I do if my cake is too dry?
If your stone cake turns out dry, consider adjusting your baking time next time. Ensure you check for doneness a few minutes before the hour mark. You can also brush the cooled cake with a simple syrup made from sugar and water to add moisture.
Is it okay to add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in up to a cup of nuts or chocolate chips into the batter before baking. Just be mindful that added ingredients can affect the baking time, so keep an eye on it while baking.
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).