Ingredient List
For the Dessert:
  • 7 large eggs, separated, at room temperature
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ cup vegetable oil
  • ¾ cup cold water
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
Preparing the Dessert
  • Move oven rack to lowest position and preheat to 325° Separate the egg whites from the yolks; avoid getting any of the yolk mixed up in the egg whites.

  • In a large bowl, sift flour, sugar, baking powder, salt, nutmeg, allspice and cloves.

  • Make a well in the center of the mixture. Add oil, egg yolks, cold water and vanilla. With spoon, beat just until smooth; set aside.

  • In bowl of stand mixer fitted with whisk attachment, at high speed, beat egg whites and cream of tartar until stiff peaks form when beater is slowly raised.

  • With wire whisk or rubber scraper, using an under-and-over motion, gently fold one-third of the egg yolk mixture at a time into egg whites, folding just until blended. Scrape the bottom of the bowl to ensure the batter is evenly mixed.

  • Pour into ungreased 10-inch angel food (tube) cake pan; bake at 325°F for 55 minutes then bake at 350°F for 15 minutes. Bake until cake tester inserted in center comes out clean.

  • Immediately invert pan over neck of bottle; let cake cool completely – about 1 ½ hours.

  • When cool, gently run a knife around the edges of the pan to release the cake; remove. Serve plain, or frost as desired.

  • NUTRITION INFORMATION PER SERVING (1 SLICE, 76g): 220 calories, 9 g total fat, 1g saturated fat, 0g trans fat, 75mg cholesterol, 280mg sodium, 31g carbohydrate, 1g dietary fiber, 19g total sugars, 4g protein, 41mcg folate, 0mg vitamin C, 1mg iron.

  • Be sure to check out some of our other favorite dessert recipes, including:

Step 1 of