DAFFODIL CAKE
I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 255 calories, Fat 6g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.
DAFFODIL CAKE
I made this for Easter one year and it was gone quick! I have no idea where I got this one from but my guess is out of a newspaper. I use an inexpensive cake mix and Jiffy frosing mix. I often times omit the coconut on top due to picky eaters.
Provided by PamMal
Categories Dessert
Time 50m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 339.1, Fat 14.3, SaturatedFat 6.5, Cholesterol 55.5, Sodium 384.1, Carbohydrate 49.9, Fiber 1.7, Sugar 30.8, Protein 4.1
EASTER DAFFODIL CAKE
Easter is almost here, so I better get cracking on my Daffodil Cake. Here it is! Variations: Batters may be put in pans one spoon of each at a time alternately.
Provided by Scandigirl
Categories Dessert
Time 55m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- White Part: Beat egg whites till stiff.
- Add cream of tartar.
- Fold in sugar, vanilla and flour sifted 3 times with baking powder and salt.
- Put in bottom of greased angel cake pan.
- Yellow Part: Beat egg yolks with hot water and salt until light and lemon coloured.
- Add sugar, vanilla and flour sifted three times with baking powder.
- Add on top of white part and bake in oven at 375 degrees for about 35 minutes.
Nutrition Facts : Calories 1796.8, Fat 25.9, SaturatedFat 8.9, Cholesterol 1132.8, Sodium 1231.8, Carbohydrate 342.4, Fiber 2.9, Sugar 236, Protein 48.2
DAFFODIL CAKE
Much like its namesake flower, the daffodil cake is a cheerful sign that warmer days are ahead. Here's how it works: half of the batter is ethereal angel food; the other half is enriched with egg yolks and the zest and juice of an orange and a lemon. After layering both in a tube pan and baking, you pour the tart, citrusy glaze on top to create a dessert that will rouse your taste buds-and brighten any gathering.
Provided by Martha Stewart
Time 55m
Yield 10 to 12
Number Of Ingredients 14
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.
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DAFFODIL CAKE - BETTER HOMES & GARDENS
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Servings 12Total Time 30 minsCholesterol 107mg 36%Calories 424 per serving
- In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift together flour and 3/4 cup sugar 3 times; set aside.
- 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). Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Sift one-fourth of the flour mixture over white mixture; fold in gently. If bowl is too full, transfer to a larger bowl. Repeat with remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the batter to another bowl.
- In a small mixing bowl beat egg yolks on high speed for 6 minutes or until thick and lemon-colored. Fold in 1-1/2 teaspoons lemon peel. Gently fold yolk mixture into half of the egg white mixture. Alternately spoon yellow batter and remaining white batter into an ungreased 10-inch tube pan. Swirl metal spatula through batters to marble.
- Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove. Place cake upside down on a plate; frost with Tangy Lemon Frosting. Sprinkle top with finely shredded lemon peel, if desired. Cover and chill up to 24 hours. Makes 12 servings.
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