Daffadil cake (easter dinner cake)

12 Servings

Ingredients

Quantity Ingredient
½ cup Sifted cake flour
½ cup Sifted powdered sugar
6 Egg whites
½ teaspoon Cream of tartar
½ teaspoon Vanilla
⅛ teaspoon Salt
½ cup Granulated sugar
¾ cup Sifted cake flour
¾ teaspoon Baking powder
6 Egg yolks
2 tablespoons Lemon juice
1 tablespoon Cold water
½ cup Granulated sugar
Powdered sugar

Directions

White part: Sift ½ cup cake flour and ½ cup powdered sugar together three times. Beat egg whites till frothy; add cream of tartar, vanilla, and salt. Beat till soft peaks form. Gradually beat in ½ cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.

Yellow part: Sift ¾ cup cake flour and baking powder together three times. Beat yolks with juice and water until thick, 5 to 7 minutes; gradually beat in ½ cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9- or 10-inch tube pan. Bake at 375 degrees F for 35 to 40 minutes. Invert and cool. Dust cake with powdered sugar.

From: Better Homes and Gardens GOLDEN TREASURY OF COOKING, Meredith Corp., 1973. SBN 696-00640-5 Shared by: Karin Brewer, Cooking Echo, 5/94

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