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Daffodil Cake

Author/Submitted by: Kay Hinga <HINGA@IPFWCVAX.BITNET>
Servings: 1
Categories: Cakes / Desserts

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

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)

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