DAFFODIL CAKE

Daffodil Cake image

Provided by Ceezie

Categories Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Previous Next

1 1/4 cups sifted cake flour
1 1/2 cups plus 2 tablespoons sugar, divided
1 1/4 cups egg whites, at room temperature (about 10 eggs)
1 1/4 teaspoons salt
1 1/2 teaspoons cream of tartar
4 egg yolks
1 teaspoon grated orange rind
2 tablespoons orange juice
1/3 cup butter
1/8 teaspoon salt
2 tablespoons orange rind
3 cups powdered sugar, sifted
1/4 cup orange juice
1 1/2 teaspoons lemon juice

Steps:

Preheat oven to 375°F.
To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
Frost sides and top of cake.

Nutrition Facts : Calories 345.5, Fat 6.7, SaturatedFat 3.7, Cholesterol 68.9, Sodium 357.4, Carbohydrate 67.8, Fiber 0.4, Sugar 55.2, Protein 4.9