Daffodil Cake Recipe

 

 Ingredients

 

1 1/2 cups egg whites (11 or 12 large)

1 cup sifted cake flour or sifted all-purpose flour

3/4 cup granulated sugar

2 teaspoons vanilla

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

3/4 cup granulated sugar

6 egg yolks

1 1/2 teaspoons finely shredded lemon peel

 (optional)

 

Directions

 

In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift together flour and 3/4 cup sugar 3 times; set aside.

Add vanilla, cream of tartar, and salt to egg whites.

Beat with electric mixer on medium to high speed until soft peaks form (tips curl).

Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

 

Sift one-fourth of the flour mixture over white mixture; fold in gently.

 

If bowl is too full, transfer to a larger bowl. Repeat with remaining flour mixture, using one-fourth of the flour mixture each time.

Transfer half of the batter to another bowl.In a small mixing bowl beat egg yolks on high speed for 6 minutes or until thick and lemon-colored.

Fold in 1-1/2 teaspoons lemon peel. Gently fold yolk mixture into half of the egg white mixture. Alternately spoon yellow batter and remaining white batter into an ungreased 10-inch tube pan. Swirl metal spatula through batters to marble.

 

Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched.

 

Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove. Place cake upside down on a plate; frost with Tangy Lemon Frosting.

Sprinkle top with finely shredded lemon peel, if desired.

 

Cover and chill up to 24 hours. Makes 12 servings.

 

Tangy Lemon Frosting Ingredients

 

1/2 cup margarine or butter

5 1/2 cups powdered sugar, sifted

1/2 teaspoon finely shredded lemon peel

1/3 cup lemon juice

 

DirectionsBeat 1/2 cup margarine or butter with an electric mixer until softened. Beat in 5-1/2 cups sifted powdered sugar, 1/2 teaspoon finely shredded lemon peel, and 1/3 cup lemon juice, adding additional lemon juice, if necessary, to make of spreading consistency.

 

Nutrition Facts (Daffodil Cake)

424 kcal cal.; 10 g Fat, total; 107 mg chol.; 2 g sat. fat; 79 g carb.; 5 g pro.; 10 mg calcium; 189 mg sodium; 258 RE vit. A; 3 mg vit. C; 1 mg iron

Percent Daily Values are based on a 2,000 calorie diet