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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Daffodil Cake

Makes: 12 servings
Prep 30 mins Bake 350°F 40 mins Stand 30 mins
Daffodil Cake
  • 1 1/2  cups  egg whites (11 or 12 large)
  • 1  cup  sifted cake flour or sifted all-purpose flour
  • 3/4  cup  granulated sugar
  • 2  teaspoons  vanilla
  • 1 1/2  teaspoons  cream of tartar
  • 1/4  teaspoon  salt
  • 3/4  cup  granulated sugar
  • 6  egg yolks
  • 1 1/2  teaspoons  finely shredded lemon peel
  • 1  recipe Tangy Lemon Frosting
  •  Finely shredded lemon peel (optional)

1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift together flour and 3/4 cup sugar 3 times; set aside.

2. Add vanilla, cream of tartar, and salt to egg whites. Beat with electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Sift one-fourth of the flour mixture over white mixture; fold in gently. If bowl is too full, transfer to a larger bowl. Repeat with remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the batter to another bowl.

3. In a small mixing bowl beat egg yolks on high speed for 6 minutes or until thick and lemon-colored. Fold in 1-1/2 teaspoons lemon peel. Gently fold yolk mixture into half of the egg white mixture. Alternately spoon yellow batter and remaining white batter into an ungreased 10-inch tube pan. Swirl metal spatula through batters to marble.

4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove. Place cake upside down on a plate; frost with Tangy Lemon Frosting. Sprinkle top with finely shredded lemon peel, if desired. Cover and chill up to 24 hours. Makes 12 servings.

Tangy Lemon Frosting
  • 1/2  cup  margarine or butter
  • 5 1/2  cups  powdered sugar, sifted
  • 1/2  teaspoon  finely shredded lemon peel
  • 1/3  cup  lemon juice

1. Beat 1/2 cup margarine or butter with an electric mixer until softened. Beat in 5-1/2 cups sifted powdered sugar, 1/2 teaspoon finely shredded lemon peel, and 1/3 cup lemon juice, adding additional lemon juice, if necessary, to make of spreading consistency.

Nutrition Facts (Daffodil Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 424,
  • Fat, total (g) 10,
  • chol. (mg) 107,
  • sat. fat (g) 2,
  • carb. (g) 79,
  • pro. (g) 5,
  • vit. A (RE) 258,
  • vit. C (mg) 3,
  • sodium (mg) 189,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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