MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Daffodil Cake
Categories: Cakes, Desserts, Fruits, Dairy
Yield: 12 Servings
6 lg Egg whites
1/2 ts Cream of tartar
1/2 ts Vanilla extract
2/3 c Sugar
1/2 c Cake flour
1/2 ts Baking powder
1/2 ts Salt
MMMMM------------------------YELLOW CAKE-----------------------------
6 lg Egg yolks
2 tb Warm water
1/2 c Cake flour
1/2 c Sugar
1 ts Baking powder
1/8 ts Salt
1/2 ts Vanilla extract
MMMMM--------------------------FROSTING-------------------------------
1/2 c Sugar
4 ts A-P flour
pn Salt
1 c Pineapple juice
8 oz Tub whipped topping; thawed
Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Add cream of tartar and vanilla; beat on medium speed
until foamy. Gradually beat in sugar, 1 tb at a time, until soft
peaks form. Combine the flour, baking powder and salt; fold into
egg white mixture. Set aside.
In another large bowl, beat egg yolks and water until thick and
lemon-colored. Combine the flour, sugar, baking powder, and salt;
gradually beat into egg yolk mixture. Beat in vanilla.
Alternately spoon yellow batter and white batter into an ungreased
10" tube pan. Bake @ 350°F/175°C for 35 to 40 minutes or until a
toothpick inserted in the center comes out clean. Immediately
invert pan; cool completely.
For frosting, combine the sugar, flour, and salt in a small
saucepan. Stir in pineapple juice until blended. Bring to a boil;
cook and stir for 2 minutes or until thickened. Cool. Fold in
whipped topping.
Remove cake from pan to a serving plate. Spread frosting over top
and sides of cake. Store in the refrigerator.
Recipe by Grace Scowen, Kelowna, British Columbia
Recipe FROM:
https://www.tasteofhome.com
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