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Daffodil Cake

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Daffodil Cake 1 Picture

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.

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