{expert tip} From the Recipe Box with Passion for Cakes

Passion for Cake

Courtesy of Passion For Cakes (passionforcakes.com)


Passion for Cakes | Photo: Passion for Cakes
Passion for Cakes | Photo: Passion for Cakes

A moist, sweet and light cake, perfect for layered wedding cakes. Yields one – 12 inch cake.


2 cups white sugar
2 cups white flour
3 teaspoons baking powder
1 cup whipping cream or homogenized milk
¼ lb butter
2 tsp pure vanilla extract
5 large egg whites
5 large egg yolks

Passion for Cakes | Photo: Passion for Cakes
Passion for Cakes | Photo: Passion for Cakes

1. Preheat oven to 350.
2. Then in a medium stainless mixing bowl mix 2 cups sugar and 5 large egg whites over a pot of boiling water until sugar is dissolved.
3. Remove from heat and beat egg whites and sugar mixture on high speed until stiff peaks form.
4. Then add vanilla.
5. In a large separate mixing bowl beat egg yolks.
6. Lightly fold in the egg whites into the yolk mixture.
7. Slowly add baking powder and white flour.
8. Set batter aside.
9. In a separate medium pot, on medium heat, slowly heat whipping cream/milk and butter until butter is melted and mixture is warm (not boiling).
10. Slowly pour into the batter, stirring until blended.
11. Lightly butter and flour one 12” springform cake pan.
12. Pour batter into pan and bake in the middle of oven at 350 for about 25 minutes (or until golden on top).
13. Test with a toothpick and do not overbake.
14. Let sit for 15 minutes and then remove from pan and cool before filling with your favorite spread, icing or filling.

Ideal with a Swiss Meringue Butter cream icing or fresh fruit and whip cream. Enjoy!

Featured in the Spring/Summer 2017 issue of The Wedding Ring VANCOUVER Magazine

Contacting Passion for Cakes

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