Cookies, Candy & Desserts |
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Daffodil Cake - 1998
Recipe courtesy of Sherry Nohl
INGREDIENTS
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.
- 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.
