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Daffodil Cake
Author/Submitted by: Kay Hinga <HINGA@IPFWCVAX.BITNET>
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 1/4
Teaspoon
Salt 1 1/2
Teaspoons
Cream Of Tartar 2
Teaspoons
Vanilla 9
Egg Whites 1 1/4
Cups
Sugar 1 1/4
Cups
Flour,
sifted
4
Egg Yolks 2
Teaspoons
Grated Orange Rind
-----Fluffy Butter Frosting----- 4
Tablespoons
Butter 1 1/2
Cups
Confectioners's Sugar 2
Egg Whites
Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large mixing bowl,
sprinkle the salt, cream of tartar, and vanilla over the egg whites. Beat until
the whites hold a soft peak, and slowly add 1 cup of the sugar. Beat just until
the sugar is blended into the whites. Add the flour in four parts, folding in
each time gently with a rubber spatula, until all the flour is incorporated. in
another bowl, beat the egg yolks and orange rind until thick, slowly adding the
remaining 4 tablespoons of sugar. Beat until thick and pale yellow. Fold a third
of the egg white mixture into the yold mixture, flod gently until blended. Fill
an ungreased 10-inch tube pan, using large spoonfuls and alternating the yellow
batter with the white batter until all is used. Bake about 35 minutes or until a
straw comes out dry when inserted into the cake. Frost with Fluffy Buter
Frosting (recipe follows) to which 2 teaspoons grated orange rind plus .5-1
teaspoon orange extract are added (taste to determine how much is needed for a
light orange flavor).
Cream the butter until light. Gradually add .5 cup of the sugar; set aside. Beat
the eggwhits until foamy, slowly add the remaining cup of sugar and continue to
beat until stiff. Combine the two mixtures and blend. Add more sugar if
necessary to make the frosting thick enough to spread. You will have enought to
fill and fros an 8 or 9 inch two layer cake.
Called daffodil because the bursts of yellow throughout
the white cake look like flowers. As good to eat as it
is to look at. (use a 10 inch tube cake pan)
Called daffodil because the bursts of yellow throughout
the white cake look like flowers. As good to eat as it
is to look at. (use a 10 inch tube cake pan)
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