Daffadil cake (easter dinner cake)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sifted cake flour |
| ½ | cup | Sifted powdered sugar |
| 6 | Egg whites | |
| ½ | teaspoon | Cream of tartar |
| ½ | teaspoon | Vanilla |
| ⅛ | teaspoon | Salt |
| ½ | cup | Granulated sugar |
| ¾ | cup | Sifted cake flour |
| ¾ | teaspoon | Baking powder |
| 6 | Egg yolks | |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Cold water |
| ½ | cup | Granulated sugar |
| Powdered sugar | ||
Directions
White part: Sift ½ cup cake flour and ½ cup powdered sugar together three times. Beat egg whites till frothy; add cream of tartar, vanilla, and salt. Beat till soft peaks form. Gradually beat in ½ cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.
Yellow part: Sift ¾ cup cake flour and baking powder together three times. Beat yolks with juice and water until thick, 5 to 7 minutes; gradually beat in ½ cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.
Alternately spoon yellow and white mixtures into an ungreased 9- or 10-inch tube pan. Bake at 375 degrees F for 35 to 40 minutes. Invert and cool. Dust cake with powdered sugar.
From: Better Homes and Gardens GOLDEN TREASURY OF COOKING, Meredith Corp., 1973. SBN 696-00640-5 Shared by: Karin Brewer, Cooking Echo, 5/94