Lemon Scented Daffodil Cake Recipes

LEMON SCENTED DAFFODIL CAKE

Steps:

• 1. To Prepare Cake: Let egg whites stand at room temperature for 30 min. in a very large mixing bowl.
• 2. Meanwhile sift together cake flour and 3/4 cup sugar; repeat twice. Set aside. preheat oven to 350 degrees.
• 3. 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).
• 4. Gradually add remaining 3/4 cup sugar 2 tablespoons at a time, beating until stiff peaks form (tips Stand straight). sift 1/4 cup cup of the flour mixture over white mixture; fold in gently.
• 5. Repeat with remaining flour mixture using 1/4 of the flour mixture, using 1/4 of the flour mixture each time. Transfer half of the batter to another bowl.
• 6. In a small mixing bowl, beat egg yolks on high speed for 6 minutes or thick and lemon colored. Fold in lemon zest.
• 7. Gently fold into half of the egg white mixture. Alternately spoon yellow batter and white batter into an ungreased 10-inch tube pan, swirl metal spatula through batters to marble.
• 8. Bake on the lowest oven rack for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let cool completely. Loosen sides of cake from pan; remove pan place cake upside down on plate.
• 9. To prepare frosting: Beat butter with an electric mixer till light. Beat in powdered sugar, lemon zest, and lemon juice, adding additional lemon juice if necessary to achieve spreading consistency. Frost Cake. To garnish sprinkle top with lemon zest . Final note Recipe doesn't specifically say how long it take to put together I just did an about figure.

DAFFODIL CAKE (LEMON CAKE SUPREME)

Steps:

• Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
• Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
• Pour crushed pineapple with juice over the cake in the pan.
• Fold 1 package lemon instant pudding into 1 1/2 cups milk.
• Fold this into 1 small carton Cool Whip.
• Spread over cake.
• Top with coconut! (optional).

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.

DAFFODIL CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment. Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
• In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl. Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
• Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
• Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
• For the Glaze: Whisk together all ingredients to create a thick but pourable glaze. If too thick, whisk in more lemon juice, 1 teaspoon at a time; if too thin, more confectioners' sugar. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.

DAFFODIL CAKE

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.