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Cookies, Candy & Desserts

Daffodil Cake - 1998
​​​​​Recipe courtesy of Sherry Nohl

INGREDIENTS
  • 6 egg white
  • ¼ teaspoon  salt
  • ½ teaspoon  cream of tartar
  • ¾ cup  sugar
  • ½ cup  cake flour
  • ½ teaspoon  vanilla
  • 6 egg yolks
  • ¾ cup  sugar
  • ¾ cup  flour
  • ¼ teaspoon  salt
  • ¾ teaspoon  baking powder
  • ¼ cup  boiling water
  • 1 teaspoon  vanilla

​PREPARATION
Angel Cake Portion.  Beat egg whites and salt until frothy.  Add cream of tartar and continue beating until stiff but not dry.  In separate bowls, sift flour and sugar.  Gradually beat in sugar.  Add vanilla.  Fold in flour.  Turn into ungreased angel food cake pan.

Sponge Cake Portion.  Beat yolks until light and lemon colored.  Gradually beat in sugar.  Beat 13 minutes.  Sift together flour, salt, and baking powder.  Add to yolk mixture alternately with hot water.  Add vanilla.  Pour mixture over angel food mixture.  Bake at 325 degrees 40 minutes or until cake tests done.

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  • Home
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  • Beverages
  • Non-Foods
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