Best Feather Light Breakfast Cake Recipes
FEATHERWEIGHT BREAKFAST CAKE
The recipe was given to me 25 years ago. This is a very quick and light breakfast cake. Not too sweet and delicate.
Provided by Judy-Jude
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Grease 8X8 square pan.
- Melt butter and cool slightly and add milk and beaten egg, set to the side.
- In bowl, sift the next four (4) ingredients, 2 times. Add butter, milk, and egg mixture and stir only enough to smooth out any lumps.
- Combine the remaining sugar and cinnamon for the topping, in a small bowl or in a ziploc bag.
- Pour batter into greased pan and sprinkle the mixture of sugar and cinnamon over the top and bake 12 to 15 minutes.
LIGHT AS A FEATHER CAKE
My mom cut this recipe out from the Honolulu Star Bulletin in the early 70's. It was our family's absolute favorite cake - a moist, lemony chiffon that always came out perfect. Then she misplaced the recipe sometime in the 90's and I thought it was lost forever. In a bit of serendipity, my best friend from elementary school got my address a couple of months ago and we started corresponding. I mentioned the recipe to her (even she remembered the cake after all these years!) and lamented that I doubted I'd ever find it again. Well, guess what? My mom had given her mom the recipe when we were kids, and she still had it! I was so happy I could have hugged my friend - if she didn't live 2000 miles away! I'm posting this here so I'll never, ever lose it again. Note: Thanks to **Tinkerbell** for reminding me that the cake needs to cool upside down so it stays tall and fluffy!
Provided by Chilicat
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
- Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
- In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
- Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
- Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
- Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).
FEATHER SPONGE CAKE (AMY'S GRANDMA'S)
This is my friend Amy's Grandma K's recipe from 1990. This recipe has lemon extract but some lemon zest can be used as well (my Grandma used the zest) but I don't have her recipe.
Provided by Oolala
Categories Dessert
Time 1h25m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg yolks until thick and lemon colored.
- Add water and continue beating until thick.
- Gradually beat in sugar, then the extracts.
- Fold in flour, a little at a time.
- Beat egg whites until foamy, add the cream of tarter and beat until they form glossy peaks.
- Fold this carefully into the cake mixture.
- Bake in a 10" ungreased angel food cake pan ina 350 degree oven for approximately 1 hour.
- Invert pan to cool.
Nutrition Facts : Calories 383.6, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 168.2, Carbohydrate 74.5, Fiber 0.8, Sugar 50.5, Protein 9.5
NUTMEG FEATHER CAKE
This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
Provided by JAYNE04
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
- Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 33.8 g, Cholesterol 46 mg, Fat 7.9 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 200 mg, Sugar 21 g
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