Daffodil Cake
Recipe: #27836
August 29, 2017
Categories: Desserts, Cakes, Tube/Bundt, Lemon, Oven Bake, Vegetarian Flour, Kosher Dairy, more
"Top this cake with either Lemon or Creamy glaze"
Original is 8 servings
Ingredients
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- FOR LEMON GLAZE
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- FOR CREAMY GLAZE
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Nutritional
- Serving Size: 1 (312.4 g)
- Calories 1070.1
- Total Fat - 51.8 g
- Saturated Fat - 19.4 g
- Cholesterol - 1985.5 mg
- Sodium - 191.3 mg
- Total Carbohydrate - 121.2 g
- Dietary Fiber - 1.6 g
- Sugars - 104.4 g
- Protein - 31 g
- Calcium - 246.8 mg
- Iron - 5.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat oven to 375 degrees.
Step 2
Mix together flour, salt and 3/4 cup + 2 tablespoons sugar.
Step 3
In a large bowl beat egg whites, cream of tartar and salt until foamy. Add 3/4 cup sugar, 2 tablespoons at a time and beat till stiff peaks form. Fold in flavorings
Step 4
Beat egg yolks in a small bowl until thick and lemon coloured.
Step 5
Sift 1/4 cup flour mixture at a time over egg whites and fold to blend.
Step 6
Pour half of the batter into another bowl and gently fold in egg yolks.
Step 7
Spoon batter into an ungreased tube pan, alternating yellow and white, and gently cut through batter.
Step 8
Bake 40 min or until top springs back when touched.
Step 9
Invert tube pan on funnel till cool.
Step 10
Spread cake with either Lemon Glaze or Creamy Glaze.
Step 11
To make either glaze, mix glaze ingredients until smooth.
Tips
No special items needed.
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