Daffodil Cake Lemon Cake Supreme Recipes

Steps:

• 1. To Prepare Cake: Let egg whites stand at room temperature for 30 min. in a very large mixing bowl.
• 2. Meanwhile sift together cake flour and 3/4 cup sugar; repeat twice. Set aside. preheat oven to 350 degrees.
• 3. Add vanilla, cream of tartar and salt to egg whites. Beat with electric mixer on medium to high speed until soft peaks form (tips curl).
• 4. Gradually add remaining 3/4 cup sugar 2 tablespoons at a time, beating until stiff peaks form (tips Stand straight). sift 1/4 cup cup of the flour mixture over white mixture; fold in gently.
• 5. Repeat with remaining flour mixture using 1/4 of the flour mixture, using 1/4 of the flour mixture each time. Transfer half of the batter to another bowl.
• 6. In a small mixing bowl, beat egg yolks on high speed for 6 minutes or thick and lemon colored. Fold in lemon zest.
• 7. Gently fold into half of the egg white mixture. Alternately spoon yellow batter and white batter into an ungreased 10-inch tube pan, swirl metal spatula through batters to marble.
• 8. Bake on the lowest oven rack for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let cool completely. Loosen sides of cake from pan; remove pan place cake upside down on plate.
• 9. To prepare frosting: Beat butter with an electric mixer till light. Beat in powdered sugar, lemon zest, and lemon juice, adding additional lemon juice if necessary to achieve spreading consistency. Frost Cake. To garnish sprinkle top with lemon zest . Final note Recipe doesn't specifically say how long it take to put together I just did an about figure.

Steps:

• Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes.

Steps:

• Preheat oven to 375°F.
• To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
• Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
• Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
• To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
• Frost sides and top of cake.

Steps:

• Bake at 375.
• Sift the flour and 3/4°C of the sugar together three times.
• In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 Cup sugar and continue to beat until very stiff peaks form.
• Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time.
• Fold in vanilla. Remove one-third of the batter and set aside.
• In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel.
• Fold about 1/2 Cup of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter.
• Spoon white and yellow batters alternately into an ungreased tube pan. Run knife gently through batter to eliminate air pockets and to swirl the batters.
• Bake in lower third of oven for 35 - 40 minutes Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.
• Glaze: Cook sugar, cornstarch and water over medium heat till smooth and thickened. Add lemon peel, juice and butter and heat till warm.

Steps:

• For the Cake: Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment. Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
• In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl. Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
• Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
• Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
• For the Glaze: Whisk together all ingredients to create a thick but pourable glaze. If too thick, whisk in more lemon juice, 1 teaspoon at a time; if too thin, more confectioners' sugar. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.

Steps:

• 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 in 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.

Steps:

• Preheat oven to 350.
• Spray two 9" round cake pans with non-stick cooking spray.
• Drain pineapple. Reserve juice / syrup.
• Combine pineapple juice / syrup, eggs and 1/2 of rum extract.
• Add cake mix and beat for 4 minutes.
• Fold in pineapple.
• Spoon batter into prepared cake pans.
• Bake at 350 for 40 to 45 minutes.
• Cool cakes and turn out of pan. Cool 1/2 hour more.
• Prepare frosting mix and add butter and remaining rum extract.
• Spread half of frosting between layers of cake and sprinkle with coconut.
• Frost cake with remaining frosting and sprinkle with coconut.