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scratch - Daffodil Shortcake

Source of Recipe

not sure where, on the net though


List of Ingredients

scratch - Daffodil Shortcake

6 eggs, separate whites from yolks
1/2 tsp. cream of tartar
1/2 tsp. vanilla
3/4 c. + 3/4 c. granulated sugar, divided
1/2 c. + 3/4 c. flour, divided
1/8 tsp. + 1/8 tsp. salt, divided
1 tsp. baking powder
1/4 c. cold water
2 tsp. lemon juice
1 tsp. grated lemon peel
1 c. heavy cream
1 tbsp. powdered confectioners sugar
1 quart fresh fruit , (strawberries, blueberries, raspberries, seedless grapes, melon balls, sliced bananas, peaches or pears, washed and hulled if necessary), (if using canned or frozen, be sure to drain thoroughly first)

Preheat oven to 325. Lightly grease a 10" tube or bundt pan.
Beat egg whites at high speed until foamy. Add cream of tartar and beat until soft, moist peaks form.
Add vanilla.
FOLD in 3/4 c. granulated sugar, about 2 tbsp. at a time. Sift 1/2 c. of the flour with 1/8 tsp. of the salt. Fold into egg whites, sifting in about 1/4 c. at a time.
Beat egg yolks at high speed about 3 minutes. Gradually beat in the remaining 3/4 c. granulated sugar.
Sift the remaining 3/4 c.flour with baking powder and the remaining 1/8 tsp. salt.
Beat flour into yolk mixture alternately with cold water, lemon juice and lemon peel.
Alternating white and yellow mixtures (starting with white and make 2 layers of each color), spoon the 2 batters into baking pan.
Bake about 50 minutes. Invert pan, slipping center tube over a soda or wine bottle so that the cake does not rest directly on the surface. Cool completely, loosen around edges with a knife and remove from pan.
Just before serving, beat heavy cream with confectioners sugar until stiff peaks form.
Cut cake into individual serving pieces; top with whipped cream and berries of your choice.
This marbled white and yellow cake is light, yummy and attractive.


Recipe