Daffodil Cake
Source of Recipe
Betty Crocker
Recipe Introduction
Another TNT cake recipe that I typically make to celebrate spring.
List of Ingredients
Daffodil Cake
1 cup cake flour
1/4 cup sugar plus 2 tablespoons
1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
6 egg yolks
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
CREAMY GLAZE
1 1/2 cups powdered sugar
2 tablespoons soft butter
1/2 teaspoon almond extract
1 tablespoon hot water plus 1 tablespoon
Recipe
Preheat oven to 375 degrees F. Stir together flour and 3/4 cup plus 2
tablespoons sugar.
In large mixing bowl, beat egg whites, cream of tartar and salt until foamy.
Add remaining 3/4 cup of sugar, 2 tablespoons at a time, beating on high speed
until meringue holds stiff peaks. In small mixing bowl, beat egg yolks about 5
minutes or until thick and lemon colored. Gently fold flavorings into meringue.
Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in
gently just until flour-sugar mixture disappears. Pour half the batter into
another bowl; gently fold in egg yolks. Sppon yellow and white batter
alternately into ungreased tub pan, 10 x 4-inches. Gently cut through batter to
swirl.
Bake on bottom shelf of oven about 40 minutes or until top springs back when
touched lightly with finger. Invert pan on funnel; let hang until cake is
completely cool. Spread cake with Creamy Glaze.
CREAMY GLAZE: Mix powdered sugar, soft butter, almond extract and water until
smooth. You may need to use up to 2 tablespoons water to make a smooth glaze.
Spoon glaze over cool cake. Makes 1) cake.
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