Daffodil Cake
By Bean4bella
Ingredients
- YELLOW CAKE:
- 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
- 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
Details
Servings 10
Preparation
Step 1
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.
Review this recipe