Daffodil Cake Recipe
Summary
Ingredients
| Egg whites | 10 | |
| Cream of tartar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 11/4 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Almond extract | 2 Drop | |
| All purpose flour | 1 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Orange rind | 2 Teaspoon, grated |
Directions
Beat egg whites (at room temperature), cream of tartar, and salt until foamy.
Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form.
Fold in flavorings and flour; divide mixture in half.
Set aside.
Beat egg yolks until thick and lemon colored.
Fold yolks and orange rind into one portion of the egg white mixture.
Spoon one-third of egg white mixture (without yolks) into an ungreased 10-inch tube pan; top with one-third of yolk mixture.
Repeat layers twice; cut through batter with a knife, using a swirling motion.
Bake at 375° for 30 minutes or until golden.
Invert pan on a bottle; let cool.
Remove from pan; drizzle with Orange Glaze.
Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form.
Fold in flavorings and flour; divide mixture in half.
Set aside.
Beat egg yolks until thick and lemon colored.
Fold yolks and orange rind into one portion of the egg white mixture.
Spoon one-third of egg white mixture (without yolks) into an ungreased 10-inch tube pan; top with one-third of yolk mixture.
Repeat layers twice; cut through batter with a knife, using a swirling motion.
Bake at 375° for 30 minutes or until golden.
Invert pan on a bottle; let cool.
Remove from pan; drizzle with Orange Glaze.
Chef
