Daffodil Cake
It must be spring if you’re thinking about Daffodil cake. Nan and Mom always made it for Easter. Go out right now and buy some more eggs, it takes 10!
Set oven to 350°
10 egg whites, room temperature
1 tsp. cream of tartar
1/2 tsp. salt
Beat egg whites until frothy. Add cream of tartar and salt.
Beat until stiff.
1 1/4 cup sugar
Fold in the sugar. Divide batter into 2 same-size bowls.
3/4 cup sifted cake flour
6 egg yolks, beaten
Fold into half of the batter. (Some people add orange or lemon flavouring, but we don’t.) You can add a touch of yellow food colouring if you like.
1/2 cup sifted cake flour
1 tsp. vanilla
Fold into the other bowl of batter.
I butter and flour my 10” angel food tube pan because it comes out easier instead of the bottom separating from the top of the cake when you try to get it out (like last year). The instructions say not to, though – it says to ensure it’s clean and grease-free. Sooo -- whatever way you think you'll have the best luck with?
Alternate colours, putting cups of batter into the tube pan all ‘round until you’ve used it all up.
Bake for 30 minutes at 350°, then reduce heat to 325°
for 20 minutes until a toothpick comes out clean. Turn the pan over and set it on a bottle or jar until the cake is cool. Loosen all around the edges with a knife and as much of the bottom as you can before trying to get it out of the pan.
Mom and Nan always beat up a bunch of whipping cream with some sugar and a tiny bit of vanilla then dollopped it on, teasing it with the back of a spoon to make it look like fluffy clouds (but not like snow).
Set oven to 350°
10 egg whites, room temperature
1 tsp. cream of tartar
1/2 tsp. salt
Beat egg whites until frothy. Add cream of tartar and salt.
Beat until stiff.
1 1/4 cup sugar
Fold in the sugar. Divide batter into 2 same-size bowls.
3/4 cup sifted cake flour
6 egg yolks, beaten
Fold into half of the batter. (Some people add orange or lemon flavouring, but we don’t.) You can add a touch of yellow food colouring if you like.
1/2 cup sifted cake flour
1 tsp. vanilla
Fold into the other bowl of batter.
I butter and flour my 10” angel food tube pan because it comes out easier instead of the bottom separating from the top of the cake when you try to get it out (like last year). The instructions say not to, though – it says to ensure it’s clean and grease-free. Sooo -- whatever way you think you'll have the best luck with?
Alternate colours, putting cups of batter into the tube pan all ‘round until you’ve used it all up.
Bake for 30 minutes at 350°, then reduce heat to 325°
for 20 minutes until a toothpick comes out clean. Turn the pan over and set it on a bottle or jar until the cake is cool. Loosen all around the edges with a knife and as much of the bottom as you can before trying to get it out of the pan.
Mom and Nan always beat up a bunch of whipping cream with some sugar and a tiny bit of vanilla then dollopped it on, teasing it with the back of a spoon to make it look like fluffy clouds (but not like snow).