Vienna Cake
Vienna Cake is a light, airy sponge layered with a delicate vanilla flavor, perfect for celebrations or afternoon tea. Its fluffy texture and subtle sweetness make it appealing to both dessert lovers and those seeking a classic, elegant treat. The cake pairs well with fresh fruit or a dusting of powdered sugar.
Ingredients
Instructions
- Beat egg whites with cream of tartar and salt until very light.
- Gradually beat into this mixture the sugar and beaten egg yolks.
- Fold in cake flour and vanilla.
- Pour batter into a tube pan and bake for 45 minutes at 350°F.
- Remove from oven and turn the tube pan upside down until the cake is cool.
- Frost with Vienna Icing.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are free from grease when whipping egg whites; this helps achieve maximum volume. If you don't have cake flour, you can substitute by using all-purpose flour with a tablespoon of cornstarch removed per cup. To add extra flavor, consider incorporating a bit of almond extract along with the vanilla.
Serving Suggestions
Serve the Vienna Cake with a light dusting of powdered sugar or top it with Vienna Icing for a sweet finish. It pairs beautifully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings. For a delightful contrast, consider serving it alongside some fresh berries or a dollop of whipped cream.
Storage & Reheating
Once the Vienna Cake is completely cool, store it in an airtight container at room temperature for up to three days. If you have leftovers, you can also refrigerate them for about a week. To enjoy the cake warm, simply reheat individual slices in the microwave for a few seconds, being careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Vienna Cake contains roughly 669 calories, with 20g protein, 101g carbohydrates, and 18g fat. It is an excellent source of potassium (106% of the Daily Value), iron (57% of the Daily Value), and protein (41% of the Daily Value), and a good source of vitamin A and vitamin D.
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 separating the yolks and whites?
Using whole eggs will change the texture and rise of the cake significantly. The separation of yolks and whites helps create a light and airy structure, which is essential for the Vienna Cake's signature fluffiness.
What can I use instead of cream of tartar?
If you don't have cream of tartar, you can use lemon juice or white vinegar as a substitute; use about 1/2 teaspoon for every 1/4 teaspoon of cream of tartar. This will help stabilize the egg whites during whipping.
How can I tell when the cake is done baking?
To check if the Vienna Cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Keep in mind that baking times can vary slightly, so it's best to 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).