Daffodil Cake So Tasty

Thursday, December 18, 2014

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Daffodil Cake

"This is a wonderful spring angel food-kind of cake made with two flavors of batter alternated in a tube pan."

Ingredients :

10 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/four cups white sugar, divided
3/4 cup sifted cake flour
6 egg yolks
1/2 teaspoon orange extract
1/2 cup sifted cake flour
1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H5M

Preheat oven to 350 levels F (a hundred seventy five tiers C). Wash the tube pan in warm soapy water to make sure it's miles completely grease-free.
In a massive dry glass or metallic bowl, whip egg whites until frothy. Add cream of tartar and salt, and maintain to whip. When the whites can shape gentle peaks, step by step sprinkle in 1 cup sugar, while persevering with to overcome till stiff peaks shape.
In a separate bowl, beat egg yolks with 1/four cup sugar until thick and lemon-coloured. Blend in three/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk combination.
Fold the closing 1/2 cup of cake flour into the egg whites, in conjunction with the vanilla. Spoon about 1 cup of batter at a time, alternating colorings, into the organized pan.
Bake for half-hour within the preheated oven. Reduce warmness to 325 degrees F (one hundred sixty five stages C) and preserve baking for another 20 mins, or until the top of the cake springs returned when pressed.
Without disposing of cake from pan, invert pan onto a cord rack to cool. Once completely cooled, remove cake from the pan and frost along with your choice of frosting. Lemon Cream Cheese Frosting works quite properly.

Notes :

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