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Classic Daffodil Cake Recipe
|Cake flour||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Egg white||1 Cup (16 tbs) (8-10 , at room temperature)|
|Egg whites||1 Cup (16 tbs), room temperature (8 to 10)|
|Cream of tartar||1 Teaspoon|
|Orange extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2351 Calories from Fat 312
% Daily Value*
Total Fat 34 g53%
Saturated Fat 11.5 g57.3%
Trans Fat 0 g
Cholesterol 1480.7 mg493.6%
Sodium 1771.7 mg73.8%
Total Carbohydrates 431 g143.6%
Dietary Fiber 15.5 g62%
Sugars 303.9 g
Protein 87 g173.4%
Vitamin A 34.6% Vitamin C
Calcium 29.8% Iron 19.9%
*Based on a 2000 Calorie diet
Turn egg whites into a large mixing bowl and beat with a wire whip until frothy; then sift salt and cream of tartar over them, and continue beating until just stiff enough to hold their peaks, but not until dry.
Fold in remaining 3/4 cup sugar with the egg whip, adding about 2 tablespoons at a time.
Now add the flour-sugar mixture in the same manner, cutting and folding while rotating the bowl slowly.
When flour has all disappeared, continue cutting and folding 1 minute longer.
Divide mixture gently into 2 equal parts.
Fold vanilla into one portion, and into the other fold the egg yolks which have been beaten with the orange extract until very thick and light-colored.
Now dip the two batters into a 9-inch ungreased tube cake pan, alternating a spoonful of the white batter with a spoonful of the yellow until all is used.
Bake in a slow oven (275°) 30 minutes, then in a moderately slow oven (325° F.) 50 minutes or until done.
Invert pan so it stands on tube and does not rest on cake and allow to cool thoroughly.
Loosen sides and around tube with a thin-bladed knife and remove cake from pan.