Daffodil Cake

Name: Daffodil Cake
Ingredients: 6 large egg whites; 1/2 teaspoon cream of tartar; 1/2 teaspoon vanilla extract; 2/3 cup sugar; 1/2 cup cake flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 6 large egg yolks; 2 tablespoons warm water; 1/2 cup cake flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup sugar; 4 teaspoons all-purpose flour; Pinch salt; 1 cup pineapple juice; 1 carton (8 ounces) frozen whipped topping, thawed

19 ingredients

5 steps

Ingredients

6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup sugar
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 large egg yolks
2 tablespoons warm water
1/2 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup sugar
4 teaspoons all-purpose flour
Pinch salt
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

Directions

1

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.
2

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.
3

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.
4

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.
5

Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.

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