Easter Layer Cake

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This cake is between a sponge and angel food; it’s a cheerful yellow. You cut unfrosted layers in wedges and pass an elegant sauce


  • 5 egg whites
  • tsp. cream of tartar
  • ¼ tsp. salt


  • Place egg whites, cream of tartar, salt and vanilla in mixing bowl. Beat with electric mixer or hand beater until mixture is just stiff enough to hold glossy peaks (less beating than for angel foods).
  • Add ½ c. sugar, a little at a time, folding in well after each addition.
  • In separate bowl, beat egg yolks with orange and lemon juice. Beat in remaining ½