Daffodil Layers Recipe
Daffodil layers are made with layers of angel food cake and gelatin, tinged with lemon flavoring. Frosted with whipped cream, this three layer cake is a mega treat and can be prepared for gathering and parties.
Ingredients
1/2 envelope {11/2. teaspoons) unfavored gelatin
1/2 cup sugar
3 beaten egg yolks
3/4 teaspoon grated lemon peel
1/3 cup lemon juice
3 egg whites
1/4 cup sugar
Few drops yellow food coloring
1 10-inch tube angel cake
Directions
Combine gelatin and 1/2 cup sugar in top of double boiler; add yolks, lemon peel and juice.
Cook over hot, not boiling, water, stirring constantly until slightly thick and gelatin is completely dissolved, about 5 to 8 minutes.
Cool until partially set.
Beat egg whites till soft peaks form; gradually add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Tint with few drops yellow food coloring.
Trim or brush crusts from cake.
Cut crosswise in 3 equal layers.
Spread bottom layer with half the gelatin mixture; add second cake layer and spread with remaining gelatin; top with third cake layer.
Chill well.
Frost with whipped cream.
Cook over hot, not boiling, water, stirring constantly until slightly thick and gelatin is completely dissolved, about 5 to 8 minutes.
Cool until partially set.
Beat egg whites till soft peaks form; gradually add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Tint with few drops yellow food coloring.
Trim or brush crusts from cake.
Cut crosswise in 3 equal layers.
Spread bottom layer with half the gelatin mixture; add second cake layer and spread with remaining gelatin; top with third cake layer.
Chill well.
Frost with whipped cream.
