- 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
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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.
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In a large bowl, sift flour, sugar, baking powder, salt, nutmeg, allspice and cloves.
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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.
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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.
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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.
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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.
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Immediately invert pan over neck of bottle; let cake cool completely – about 1 ½ hours.
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When cool, gently run a knife around the edges of the pan to release the cake; remove. Serve plain, or frost as desired.
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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.
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