- 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
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: