Daffodil Cake

8
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


""

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (152.9 g)
  • Calories 493.1
  • Total Fat - 32.9 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 1319.7 mg
  • Sodium - 91.2 mg
  • Total Carbohydrate - 25.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.3 g
  • Protein - 21.3 g
  • Calcium - 206.9 mg
  • Iron - 4.9 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 375.

Step 2

In large mixing bowl, beat egg white with cream of tartar, vanilla, and salt until soft peaks form. Add 250 ml sugar, 25 ml at a time to the egg whites until they hold stiff peaks.

Step 3

Combine flour, and 125 ml sugar. Fold into Egg whites.

Step 4

In small mixing bowl, beat egg yolks 25 ml sugar, orange rind and juice, until thick.

Step 5

Fold 1/3 egg white batter into the egg yolk mixture.

Step 6

Spoon mixture into 4L cake pan, alternating between yellow and white batter. Gently run a knife through the batter in the pan to create a marbled affect.

Step 7

Bake for 35 minutes or until cake springs back when touched lightly.

Step 8

Invert cake on wire rack to cool.

Step 9

Serve with Orange Fluff Sauce.

Tips & Variations


No special items needed.

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