Daffodil Cake
"Another great recipe from Relish mag."
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
Cake
- 1 1⁄4 cups sifted cake flour
- 1 1⁄2 cups plus 2 tablespoons sugar, divided
- 1 1⁄4 cups egg whites, at room temperature (about 10 eggs)
- 1 1⁄4 teaspoons salt
- 1 1⁄2 teaspoons cream of tartar
- 4 egg yolks
- 1 teaspoon grated orange rind
- 2 tablespoons orange juice
-
Orange Butter Frosting
- 1⁄3 cup butter
- 1⁄8 teaspoon salt
- 2 tablespoons orange rind
- 3 cups powdered sugar, sifted
- 1⁄4 cup orange juice
- 1 1⁄2 teaspoons lemon juice
directions
- Preheat oven to 375°F.
- To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
- Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
- Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
- To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
- Frost sides and top of cake.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!