Nathalee Dupree's Daffodil Cake

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READY IN: 1hr 5mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake at 375.
  • Sift the flour and 3/4°C of the sugar together three times.
  • In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 Cup sugar and continue to beat until very stiff peaks form.
  • Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time.
  • Fold in vanilla. Remove one-third of the batter and set aside.
  • In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel.
  • Fold about 1/2 Cup of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter.
  • Spoon white and yellow batters alternately into an ungreased tube pan. Run knife gently through batter to eliminate air pockets and to swirl the batters.
  • Bake in lower third of oven for 35 - 40 minutes Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.
  • Glaze: Cook sugar, cornstarch and water over medium heat till smooth and thickened. Add lemon peel, juice and butter and heat till warm.
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