Dear Patti…….here is Jac’s recipe….and for anyone else who may want to try it. It’s a great simple cake.
March 15 at 10:23am · Edited ·
Tante Anna’s 6 Egg Cake
The recipe I am posting here has been in my family for generations. My Grandmother Marie, had a sister, Anna. Tante Anna taught my mother to be a superb baker. We always called this firm crumbed cake after our Tante Anna. My grandmother was a pioneer in her field of medicine, but not as interested in the kitchen….But!…. She said this cake was her recipe and was annoyed by any other reference!….to keep the peace, around my grandmother, we called this cake the “6 Egg Cake”. Otherwise, we always referred to it as “Tante Anna’s cake”. As you can see, I am still keeping the peace with the title. It is a good one for Easter morning!
1 Cup Granulated Sugar
2 sticks ( 1/2 LB) Unsalted Butter
6 Eggs separated
2 Cups All Purpose Flour…sifted with
2 Teasp. Baking Powder
Grated rind and Juice of 1 Lemon
Oven: 350…in the middle rack
Beat sugar and butter in a large bowl until fluffy.
Gradually add the egg yolks, one at a time, beating after each addition.
Sift flour and baking powder and gradually add to egg and butter mixture. Beat thoroughly. Add grated rind and juice and mix well.
With clean beaters, beat the egg whites until dry and stiff.
Fold egg whites into egg mixture and combine gently by hand, using a spoon.
Spoon into pretty cake molded pan (see below) that has been buttered or sprayed lightly with Pam.
Bake moderate oven 350* for 3/4 of an hour. Do not overbake…this cake will get dry.
When cool, invert pan….I always take a knife a loosen the edges and knock the pan before I invert.. Let cake cool more and sprinkle with sifted confectioners sugar.
You gotta love a girl who loves a good hardware store 🙂
In case it helps anyone else, I baked my cake as small individual cakes. I used a fancy mini-bundt cake pan that makes 6 cakes, and baked 2 batches. I only got 11 cakes because I filled the pan a bit too full on the first batch LOL … next time I’ll know. Used cooking spray, and the cakes popped right out. They look beautiful, and taste even better … hubby is very happy. Thanks ever so much again for doing this, Jac and Louis!
That sounds like my kind of cake and it looks delicious and pretty easy I must try this.
Bless you and Jac for posting this, especially with your busy schedule! I’m not on facebook either. Looking forward to your live sneak peeks this weekend.
What type of pan do you use? A Bundt ? There was no picture to view. Thanks.
Picture posted….
I think a standard 12 Cup Bundt pan might be too large a pan for this recipe. Looking at some of the bundt cake recipes I have that use about 2 Cups of flour I put into a 6 Cup Bundt pan. IN fact I like using a 6 Cup because it’s ‘not a lot of cake to eat’. Hope this helps.
Jac recommends a simple pan, not one with a deep design or it will be difficult to get it out of the pan. She said she got the one in the picture from a local hardware store!