Daffodil Cake Recipe
Addiction to this Daffodil Cake recipe is totally legal! Indulge yourself in this Daffodil Cake as Dessert. Is there a higher crime than reading about this Daffodil Cake and not trying it out?
Ingredients
1 cup cake flour
3/4 cup plus
2 tablespoons sugar
12 eggs whites (1 1/2 cups)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
6 egg yolks
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
Lemon Glaze or Creamy Glaze
Directions
Heat oven to 375°.
Stir together flour and 3/4 cup plus 2 tablespoons sugar; set aside.
In large mixer bowl, beat egg whites, cream of tartar and salt until foamy.
Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks.
In small mixer bowl, beat egg yolks about 5 minutes or until very thick and lemon colored.
Gently fold flavorings into meringue.
Sprinkle flour-sugar mixture, 1/4 at a time, over meringue, folding in gently just until flour-sugar mixture disappears.
Pour half the batter into another bowl; gently fold in egg yolks.
Spoon yellow and white batters alternately into ungreased tube pan, 10x4 inches.
Gently cut through batters to swirl.
Bake on bottom shelf of oven about 40 minutes or until top springs back when touched lightly with finger.
Invert pan on funnel; let hang until cake is completely cool.
Spread cake with one of the glazes.
Stir together flour and 3/4 cup plus 2 tablespoons sugar; set aside.
In large mixer bowl, beat egg whites, cream of tartar and salt until foamy.
Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks.
In small mixer bowl, beat egg yolks about 5 minutes or until very thick and lemon colored.
Gently fold flavorings into meringue.
Sprinkle flour-sugar mixture, 1/4 at a time, over meringue, folding in gently just until flour-sugar mixture disappears.
Pour half the batter into another bowl; gently fold in egg yolks.
Spoon yellow and white batters alternately into ungreased tube pan, 10x4 inches.
Gently cut through batters to swirl.
Bake on bottom shelf of oven about 40 minutes or until top springs back when touched lightly with finger.
Invert pan on funnel; let hang until cake is completely cool.
Spread cake with one of the glazes.
