Daffadil Cake

(from Layne R’s recipe box)

A traditional Easter cake. Light and pretty.

Source: Betty Croker cookbook

Serves 12 people

Categories: Cake

Ingredients

  • White Part
  • 6 egg whites beaten into a foam
  • pinch salt
  • 1 teaspoon cream of tarter
  • 3/4 cup sugar
  • 1 teaspoon almond or vanilla extract
  • 1/2 cup flour
  • Yellow Part
  • 6 Egg yolks beaten until thick and lemon colored
  • 1/2 sugar
  • 2 tablespoons cold water
  • 1 teaspoon lemon or vanilla flavoring
  • 1/2 cup cake flour
  • 1 teaspoon baking powder

Directions

  1. Beat egg whites with salt and cream of tarter until they stand in peaks, not dry. Fold in 3/4 cup sugar. Add vanilla. fold in 1/2 cup flour that has been sifter 4 times. place egg white miture in bottom of tube cake pan.

  2. Beat egg yolks until light lemon color. add 1/2 cup sugar and beat well. Add 2 Tabalespoons cold water and beat. Mix in 1 teaspoon lemon or vanilla. Add 1/2 cup cake flour that has been mixed with 1 teaspoon baking flour. Pour on top of egg white mixture. Bake at 325 degrees for a little under an hour. Cool inverted pan on a bottle or funnel until cool. Good with a lemon glaze.

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