Daffodil Cake
If you have around 1 hour and 20 minutes to spend in the kitchen, Daffodil Cake might be an excellent dairy free recipe to try. For 47 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 144 calories. This recipe serves 12. 108 people found this recipe to be delicious and satisfying. It is brought to you by Taste of Home. Plenty of people really liked this side dish. If you have egg yolks, cake flour, water, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 24%. If you like this recipe, you might also like recipes such as Daffodil Cake, Daffodil Cake Pop, and Lemon Daffodil Cake.
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon baking powder
1/2 cup cake flour
1/2 teaspoon cream of tartar
6 egg whites
6 egg yolks
4 teaspoons all-purpose flour
1 cup pineapple juice
Pinch salt
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons warm water
1 carton (8 ounces) frozen whipped topping, thawed
Equipment:
bowl
frying pan
toothpicks
sauce pan
Cooking instruction summary:
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. Originally published as Daffodil Cake in ReminisceMay/June 2004, p49 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. Print Add to Recipe Box Email a Friend
Step by step:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. 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.
3. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside.
4. In another large bowl, beat egg yolks and water until thick and lemon-colored.
5. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla.
6. Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan.
7. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately invert pan; cool completely.
8. 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.
9. Remove cake from pan to a serving plate.
10. Spread frosting over top and sides of cake. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
