Daffodil Cake

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 6

    egg whites

  • 1/2

    teaspoon cream of tartar

  • 1/2

    teaspoon vanilla extract

  • 2/3

    cup sugar

  • 1/2

    cup cake flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • YELLOW CAKE:

  • 6

    egg yolks

  • 2

    tablespoons warm water

  • 1/2

    cup cake flour

  • 1/2

    cup sugar

  • 1

    teaspoon baking powder

  • 1/8

    teaspoon salt

  • 1/2

    teaspoon vanilla extract

  • FROSTING:

  • 1/2

    cup sugar

  • 4

    teaspoons all-purpose flour

  • Pinch salt

  • 1

    cup pineapple juice

  • 1

    carton (8 ounces) frozen whipped topping, thawed

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside. In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla. Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately invert pan; cool completely. For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping. Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.

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