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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.

12 ServingsPrep: 45 min. Bake: 35 min. + cooling

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

2 of 2

Daffodil Cake (continued)

Directions (continued)

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.

Nutrition 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.