DAFFODIL CAKE
I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- 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 in 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.
Nutrition Facts : Calories 255 calories, Fat 6g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.
This Old-fashioned Daffodil Cake is a fun, cheerful lemon flavored spring cake with a light and airy texture, featuring a simple lemon glaze. This cake has no artificial color and the yellow hue comes naturally from the separation of the egg whites and egg yolks. It's also low- fat, WW friendly and is perfect for Easter Dessert or any spring or summer celebration!
Provided by Adapted from: Daffodil Cake WW Magazine, pg. 140 April 2006
Time 3h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Set a tube pan nearby. * do NOT grease the pan (this type of cake does not need a greased pan)Sift the cake flour and 1/4 cup of the white granulated sugar into a small bowl.
- With an electric mixer on medium speed, beat the egg whites into a large bowl until foamy, about 30 seconds to 1 minute.
- Add the cream of tartar, vanilla and salt. Increase the speed to medium- high and beat just until soft peaks form (about 45 seconds to 1 minute).
- Beat in the remaining 1 cup of granulated sugar, 2 tablespoons at a time
- Beat until stiff peaks form.
- Sift one quarter of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture, one quarter at a time until just until fully blended (but don't overmix)
- Split the egg white batter into two bowls.
- With the mixer on high speed, beat the egg yolks in a small bowl until thick, about 5 minutes. *Should be the consistency of very thick fluffy gravy
- Fold in 1 tbsp of the lemon juice and 2 teaspoons of the lemon zest.
- Add one bowl of egg white batter to the bottom of the pan.
- Add egg yolk mixture on top of the first layer of egg white batter.
- Then add the second bowl of egg white batter over top of the egg yolk batter.
- Gently run a thin-bladed knife through the batters to marbelize, lifting the knife up a each time and swirling it around once. You don't want to much marblizing in this cake.
- Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. It will be lightly browned on top.
- Invert onto a bottleneck or inverted meatl funnel and cool completely, 2-3 hours. If you angel food cake pan/tube pan has feet (as you see mine does) simply turn it over and allow it to cool for 2 hours.
- To loosen the cake, run a spatula around the sides of the pan and around the centre tube. Unmold the cake onto a serving plate.
- To make the glaze: whisk together the confectioners sugar and, 2-3 tbsp of lemon juice and the remainaing 1 tsp of lemon zest in a small bowl until smooth.
- Add enough of the remaining lemon juice to make a thick glaze. so you are able to spread and it run down the side of the cake, but does not run to much.
- Spread the glaze evnely over the top of the ake Let the cake stand until glaze is set (boute 30 mintues) *pop it into the fridge or freezer to get it to set faster
- Garnish with sprinkles, or edible flowers.
Nutrition Facts : ServingSize 1 slice, Calories 212 kcal, Carbohydrate 48 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 99 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 2 g
DAFFODIL DESSERT
I found this recipe many years ago in one of my mother's Church-type cookbooks. Reminds me of a banana split without the chocolate and strawberries.
Provided by Scout Mom
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Mix cake according to package directions.
- Bake in 9x13 pan for 20 minutes at 350.
- Cream cream cheese with fork; add 1/2 cup milk.
- Mix pudding according to package directions, except use 1 1/2 cups milk (instead of 2 cups).
- Combine cheese and pudding mixtures; spread over cooled cake.
- Cool until set.
- Spread pineapple over pudding.
- Spread Cool Whip over top; sprinkle with chopped pecans.
Nutrition Facts : Calories 4982.6, Fat 230.5, SaturatedFat 132.3, Cholesterol 328.3, Sodium 5856.3, Carbohydrate 684.3, Fiber 10.3, Sugar 466.8, Protein 62.1
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