Wind Cake (Christy Jordan) Recipe
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Ingredients: |
Ingredients: 4 large eggs, separated
Pinch of salt
1 teaspoon of lemon juice or white vinegar
2/3 cup cold water
1+ 1/2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon vanilla
Fresh fruit, for serving
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Directions: |
Directions:Preheat oven to 300.
Place egg whites and salt in a large mixing bowl and beat with an electric mixer at medium speed until soft peaks form, 2-3 minutes. Add lemon juice and continue beating until stiff peaks form. Scrape mixture into another bowl and set aside.
Place egg yolks and water in the mixing bowl you just used (no need to wash it). Beat with an electric mixer at high speed until the mixture reaches with 1-2 inches of the top of the bowl. This will take 3-5 minutes.
With the mixer running on medium, slowly add sugar, followed by flour and vanilla, scraping down sides of the bowl if needed, until the mixture is well blended. Turn the mixer to low and add the whipped egg whites and mix until just incorporated – being careful not to overmix (I usually get this started in the mixer and then finish folding them by hand using a spatula).
Pour batter into UNGREASED 12 cup bundt or tube pan. Bake until golden brown and fully set in the center, about 1 hour.
All to cool in the pan for about 10 minutes, then go around the sides with a butter knife before turning out onto a large plate. The cake will stick to the pan (it is supposed to) so be prepared to give it a good knock.
Notes:
It is important to use an ungreased bundt pan for this as this helps the cake rise (the cake clings to the side and rises as it bakes). Use a good quality bundt pan for this. If cake sticks overly much (a little is expected), go around edges with a butter knife. |
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Personal
Notes: |
Personal
Notes: What is Wind Cake like? It’s a spongy cake, that tastes like a hybrid between an angel food cake and a made from scratch yellow cake. It’s simple, lightly sweet, and delicious. A nice coffee treat on its own or a dream to use in place of shortcake with strawberries and sauce poured over it.
This Wind Cake likely got its name from the method of making the batter. First, you whip large amounts of air into egg whites, then do the same with the yolks before adding all of the other ingredients to the whipped yolks and then folding in the whipped whites.
My favorite thing about recipes from this era is that they didn’t call for fancy or expensive ingredients, but used things you normally had in your pantry.
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