
Daffodil Cake
Servings
Prep Time
Cook Time
Ready In
Recipe: #27836
August 29, 2017
Categories: Desserts, Cakes, Tube/Bundt, Fruit, Lemon, Entertaining, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
"Top this cake with either Lemon or Creamy glaze"
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 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 & Variations
No special items needed.