Daffodil Cake
A recipe from the Sneaky Kitchen
Preheat oven to 375F.

1/4 tsp salt
2 tsp vanilla
9 egg whites
1-1/4 cups sugar
1 cup plus 1 Tbsp sifted flour
4 egg yolks
2 tsp grated orange rind

In a large mixing bowl, sprinkle salt & vanilla over egg whites.  Beat until whites hold a soft peak, & slowly add 1 cup of sugar, beating just until sugar is blended into whites.  Add flour in four parts, folding in each time gently with a rubber spatula, until all the flour is incorporated.  

In another bowl, beat egg yolks & orange rind until thick, slowly adding the  remaining 4 Tbsp of sugar.  Beat until thick and yellow.  

Fold 1/3 of the egg white mixture into yolk mixture; fold gently until blended. Fill an ungreased 10" tube pan, using large spoonfuls & alternating yellow batter with white until all is used. 

Bake about 35 minutes, or until a broomstraw (or toothpick) comes out dry when inserted into the cake.  When cooled, frost with a fluffy icing such as White Mountain to which 2 tsp. grated orange rind plus 1/2 to 1 tsp. orange extract have been added (taste to determine how much is needed).

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