Daffadil Cake (easter Dinner Cake)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | April96, Cakes, Desserts, Easter, Holidays | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Sifted cake flour |
| 1/2 | c | Sifted powdered sugar |
| 6 | Egg whites | |
| 1/2 | t | Cream of tartar |
| 1/2 | t | Vanilla |
| 1/8 | t | Salt |
| 1/2 | c | Granulated sugar |
| 3/4 | c | Sifted cake flour |
| 3/4 | t | Baking powder |
| 6 | Egg yolks | |
| 2 | T | Lemon juice |
| 1 | T | Cold water |
| 1/2 | c | Granulated sugar |
| Powdered sugar | ||
| 1/19 | ted to MM-Recipes Digest by "Chat Cat" |
INSTRUCTIONS
White part: Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times. Beat egg whites till frothy; add cream of tartar, vanilla, and salt. Beat till soft peaks form. Gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in. Yellow part: Sift 3/4 cup cake flour and baking powder together three times. Beat yolks with juice and water until thick, 5 to 7 minutes; gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in. Alternately spoon yellow and white mixtures into an ungreased 9- or 10-inch tube pan. Bake at 375 degrees F for 35 to 40 minutes. Invert and cool. Dust cake with powdered sugar. From: Better Homes and Gardens GOLDEN TREASURY OF COOKING, Meredith Corp., 1973. SBN 696-00640-5 Shared by: Karin Brewer, Cooking Echo, <maintech@ne.infi.net> on Mar 26, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 90.1mg
Sodium: 87mg
Potassium: 75.3mg
Carbohydrates: 37.1g
Fiber: <1g
Sugar: 25.4g
Protein: 4.3g