LEMON DAFFODIL CAKE

Lemon Daffodil Cake image

You're sure to impress dinner guests when you present this eye-catching sponge cake. A light lemon filling and frosting make it a perfect springtime dessert.-Eunice Richardson, Shullsburg, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-1/4 cups large egg whites (about 9), room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
1-1/3 cups sugar
1 cup all-purpose flour
1/2 teaspoon vanilla extract
4 large egg yolks, room temperature
1/4 teaspoon almond extract
LEMON FILLING:
1 tablespoon unflavored gelatin
3/4 cup cold water, divided
1 cup sugar
3 tablespoons cornstarch
4 large egg yolks, beaten
1/3 cup butter
2 tablespoons grated lemon zest
1/2 cup lemon juice
1 cup heavy whipping cream, whipped

Steps:

In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter. , Alternately spoon batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely., For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice and softened gelatin until gelatin is dissolved. , Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes., Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator.

Nutrition Facts : Calories 334 calories, Fat 12g fat (7g saturated fat), Cholesterol 169mg cholesterol, Sodium 202mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.