DAFFODIL CAKE WITH LEMON SAUCE

Daffodil Cake with Lemon Sauce image

Time 45m

Number Of Ingredients 24

White Batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites, at room temperature (save yolks)
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup sugar
Yellow Batter:
3/4 cup sifted cake flour
3/4 teaspoon baking powder
6 eggs yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup sugar
powdered sugar
Lemon Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains of salt

Steps:

White Batter:Sift cake flour and powdered sugar together 6 times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in sugar. Sift 1/4 of the flour mixture at a time over egg mixture; fold in.Yellow Batter:Sift cake flour and baking powder together 6 times. Beat egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in sugar. Sift 1/4 flour mixture at a time over egg mixture; fold in. Alternately spoon Yellow and White Batters into an ungreased 9- or 10-inch tube pan. Bake at 375° for 35-40 minutes. Invert and cool. Dust with powdered sugar; serve with Lemon Sauce.Lemon Sauce:In a medium saucepan, mix together sugar and cornstarch. Gradually add boiling water. Boil 5 minutes. Remove from heat, and add fresh lemon juice, zest, butter, and salt.

Nutrition Facts : Nutritional Facts Serves