* Exported from MasterCook *
Daffodil Cake
Recipe By :
Serving Size : 8 Preparation Time :3:00
Categories : Desserts Lowfat
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups cake flour
1 3/4 cups sugar
1 3/4 cups egg whites
(12 to 14 large eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
5 egg yolks
2 tablespoons cake flour
2 tablespoons sugar
1 tablespoon lemon or lime peel -- grated
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Glaze:
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons lemon or lime peel -- grated
2 tablespoons lemon or lime juice
1 tablespoon butter
Bake at 375.
Sift the flour and 3/4 C. of the sugar together three times. In a large
mixing bowl, whisk the egg whites, cream of tartar, and salt until soft
peaks form. Gradually beat in 1 C. sugar and continue to beat until very
stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites,
gently folding. Repeat with remaining flour mixture, 1/4 at a time. Fold
in vanilla. Remove one-third of the batter and set aside.
In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick
and pale yellow. Stir in the lemon peel. Fold about 1/2 C. of the reserved
batter mixture into eggs to lighten them, then gently fold egg yolk mixture
into reserved batter. Spoon white and yellow batters alternately into an
ungreased tube pan. Run knife gently through batter to eliminate air
pockets and to swirl the batters. Bake in lower third of oven for 35 - 40
mins. Invert pan to cool. When cool, remove from pan and spoon warm glaze
over top or serve sauce on the side.
Glaze: Cook sugar, cornstarch and water over medium heat till smooth and
thickened. Add lemon peel, juice and butter and heat till warm.
Serves 8 at 385/5 and .3 gms fiber
ORIGINATOR Nathalie DuPree
SUBMITTOR Grace Wagner <
[email protected]>
DATE 10/14/96
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NOTES : Nathalie Dupree, 1994
