Daffodil Cake

8
Servings
2m
Prep Time
40m
Cook Time
42m
Ready In


"Top this cake with either Lemon or Creamy glaze"

Original recipe yields 8 servings
OK
  • FOR LEMON GLAZE
  • FOR CREAMY GLAZE

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.

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