Daffodil Cake Recipe

Daffodil Cake Recipe photo by Taste of Home

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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.

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Daffodil Cake Recipe

Prep: 45 min. Bake: 35 min. + cooling

Yield: 12 Servings

45 35 80

Ingredients

6 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup sugar
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
YELLOW CAKE:
6 egg yolks
2 tablespoons warm water
1/2 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla extract
FROSTING:
1/2 cup sugar
4 teaspoons all-purpose flour
Pinch salt
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

Directions

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 near 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 255 calories, 6 g fat (4 g saturated fat), 106 mg cholesterol, 217 mg sodium, 45 g carbohydrate, trace fiber, 4 g protein.

Originally published as Daffodil Cake in Reminisce May/June 2004, p49