Chewy Almond Delight Cake
This delightful dessert is a family favorite, particularly cherished for birthdays. Chewier than traditional angel food cake, it boasts a fascinating texture that pairs perfectly with its irresistible almond-flavored frosting. The cake is light yet rich, creating a satisfyingly sweet finale to any meal. Whether you're celebrating a special occasion or simply indulging your sweet tooth, this Chewy Almond Delight Cake is sure to impress and satisfy, leaving everyone asking for seconds.
10
Servings
350
Calories
13
Ingredients
Ingredients
Sugar
2 cups (Granulated, to be mixed with flour.)
Cake flour
2 cups (To be used in the cake batter.)
Boiling water
1 cup (Added to the sugar and flour mixture.)
Egg whites
6 (Beaten until stiff peaks form.)
Baking powder
2 teaspoons (To be added while beating egg whites.)
Cream of tartar
1 teaspoon (To stabilize the egg whites.)
Almond flavoring
1 teaspoon (To flavor the cake batter.)
Confectioners' sugar
1 lb (For frosting.)
Butter
1/2 cup (Softened, for frosting.)
Milk
As needed (To achieve desired frosting consistency.)
Almond extract
1/2 teaspoon (To flavor the frosting.)
Vanilla extract
1/2 teaspoon (To flavor the frosting.)
Red food coloring
1-2 drops (Optional, for frosting color.)
Instructions
1
In a medium bowl, mix together the sugar and cake flour, then gradually add the boiling water. Stir until well combined and smooth. Place the mixture in the fridge to chill for at least 1 hour until it is thoroughly cold.
2
Meanwhile, in a separate bowl, beat the egg whites on medium speed until they become foamy. Increase the speed and add the baking powder, cream of tartar, and almond flavoring. Continue beating until stiff peaks form.
3
Remove the cold cake mixture from the fridge and gently fold in the egg white mixture, being careful not to deflate the egg whites.
4
Preheat your oven to 350°F (175°C). Pour the combined batter into an ungreased 13x9 inch pan, spreading it evenly.
5
Bake in the preheated oven for 30-40 minutes, checking for doneness at 30 minutes and then again every 10 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
6
While the cake cools, prepare the frosting by combining the confectioners' sugar, butter, almond extract, vanilla extract, and enough milk to achieve your desired consistency. Mix thoroughly until smooth.
7
Finally, once the cake has cooled completely, frost generously with the almond buttercream, adding a drop or two of red food coloring to achieve a lovely pink hue if desired.
Nutrition Information
3.5g
Fat
70g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Chewy Almond Delight Cake?
It is a light yet rich dessert that is chewier than traditional angel food cake, known for its fascinating texture and almond-flavored frosting.
How many servings does this recipe provide?
This recipe provides 10 servings.
What are the calorie counts per serving?
Each serving contains approximately 350 calories.
What is the recommended oven temperature?
The cake should be baked in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the cake bake?
Bake for 30 to 40 minutes, checking for doneness at the 30-minute mark.
What type of pan is needed for this recipe?
Use an ungreased 13x9 inch pan.
Why must the sugar and flour mixture be chilled?
The mixture of sugar, flour, and boiling water must be chilled for at least 1 hour to ensure it is thoroughly cold before folding in the egg whites.
How many egg whites are required?
You will need 6 egg whites for this cake.
What is the purpose of cream of tartar in this recipe?
Cream of tartar is used to stabilize the egg whites while they are being beaten into stiff peaks.
How do I know when the cake is done?
The cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean.
What ingredients are in the almond frosting?
The frosting consists of confectioners' sugar, softened butter, almond extract, vanilla extract, and milk.
How do I achieve the pink color in the frosting?
Add 1 to 2 drops of red food coloring to the buttercream mixture.
Can I skip the red food coloring?
Yes, the red food coloring is optional and only used for aesthetic purposes.
What is the fat content per serving?
Each serving contains 3.5g of fat.
How many carbohydrates are in a serving?
There are 70g of carbohydrates per serving.
How much protein is in each slice?
Each slice provides 2.5g of protein.
What type of flour is best for this cake?
Cake flour is specified for this recipe to ensure the proper texture.
How much almond flavoring is in the cake batter?
The cake batter requires 1 teaspoon of almond flavoring.
Should the pan be greased before pouring the batter?
No, the recipe specifies using an ungreased 13x9 inch pan.
How long should I chill the initial flour and water mixture?
It should be chilled in the fridge for at least 1 hour.
How do I incorporate the egg whites?
Gently fold the beaten egg white mixture into the cold cake base to avoid deflating the whites.
What speed should I beat the egg whites at?
Start at medium speed until foamy, then increase the speed after adding stabilizers.
How much butter is used for the frosting?
The frosting uses 1/2 cup of softened butter.
What is the amount of confectioners' sugar needed?
You will need 1 pound of confectioners' sugar for the frosting.
What amount of boiling water is used?
The recipe calls for 1 cup of boiling water.
Can I use vanilla extract in the frosting?
Yes, the frosting uses 1/2 teaspoon of vanilla extract in addition to the almond extract.
How much milk should be added to the frosting?
Add milk as needed until you reach your desired spreading consistency.
Is this cake suitable for birthdays?
Yes, it is described as a family favorite particularly cherished for birthdays.
When should I frost the cake?
Wait until the cake has cooled completely before applying the almond buttercream.
Does this recipe include fiber?
The nutritional data indicates no significant fiber content.