Wind Cake

"This was my mother's recipe and one she used for fresh fruit rather than shortcake. It is also good just as is with a sprinkling of icing sugar. Has the added bonus of no extra fat and relatively healthy. Hope someone out there enjoys this."
photo by a user photo by a user
Ready In:
1hr 10mins




  • Preheat oven to 325 degrees.
  • 10 inch tube pan - UNGREASED).
  • Sift flour, baking powder and salt.
  • Beat egg yolks until frothy.
  • Add water and beat until the bowl is nearly full of liquid and bubbles are small.
  • Add sugar gradually.
  • Add dry ingredients slowly, beating as you do.
  • Beat egg whites until stiff peaks are formed.
  • Fold in thoroughly.
  • Bake 50 minutes.
  • Do not use a plastic bowl - a large metal one is best.

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This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
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