Daffodil Cake
From racerrat 11 years agoIngredients
- White cake: shopping list
- 6 egg whites shopping list
- 1/2 tsp cream of tartar shopping list
- 1/2 tsp vanilla extract shopping list
- 2/3 cup sugar shopping list
- 1/2 cup cake flour (or scant 1/2 cup all purpose flour plus 1 tbsp cornstarch) shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- Yellow cake: shopping list
- 6 egg yolks shopping list
- 2 tbsp warm water shopping list
- 1/2 cup cake flour (see above) shopping list
- 1/2 cup sugar shopping list
- 1 tsp baking powder shopping list
- 1/8 tsp salt shopping list
- 1/4 tsp almond (or vanilla) extract shopping list
- Frosting: shopping list
- 1/2 cup sugar shopping list
- 4 tsp all purpose flour shopping list
- pinch salt shopping list
- 1 cup pineapple juice shopping list
- 1 carton (8oz) frozen whipped topping, thawed shopping list
How to make it
- Preheat oven to 350F.
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Beat in sugar one tablespoon at a time until soft peaks form. Combine flour, baking powder and salt; fold into egg white mixture. Set aside.
- In another large bowl, beat egg yolks and water until thick and lemon colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Add vanilla.
- Alternately spoon yellow batter and white batter into an ungreased 10" tube pan. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately invert pan. Cool completely.
- For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil, then cook and stir for two minutes, or until thickened. Cool. Once cooled, fold in whipped topping.
- Remove cake from pan onto a serving plate. Spread frosting over top and sides of cake. Store in refrigerator.
People Who Like This Dish 4
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