Daffodil Cake
Recipe: #27204
August 05, 2017
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Brunch, Mothers Day, Kosher, Low Fat, Non-Dairy, Vegetarian, Flour, more
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Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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