Lemon Daffodil Cake

Name: Lemon Daffodil Cake
Ingredients: 1-1/4 cups large egg whites (about 9), room temperature; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1-1/3 cups sugar; 1 cup all-purpose flour; 1/2 teaspoon vanilla extract; 4 large egg yolks, room temperature; 1/4 teaspoon almond extract; 1 tablespoon unflavored gelatin; 3/4 cup cold water, divided; 1 cup sugar; 3 tablespoons cornstarch; 4 large egg yolks, beaten; 1/3 cup butter; 2 tablespoons grated lemon zest; 1/2 cup lemon juice; 1 cup heavy whipping cream, whipped

17 ingredients

5 steps

Ingredients

1-1/4 cups large egg whites (about 9), room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
1-1/3 cups sugar
1 cup all-purpose flour
1/2 teaspoon vanilla extract
4 large egg yolks, room temperature
1/4 teaspoon almond extract
1 tablespoon unflavored gelatin
3/4 cup cold water, divided
1 cup sugar
3 tablespoons cornstarch
4 large egg yolks, beaten
1/3 cup butter
2 tablespoons grated lemon zest
1/2 cup lemon juice
1 cup heavy whipping cream, whipped

Directions

1

In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter.
2

Alternately spoon batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely.
3

For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice and softened gelatin until gelatin is dissolved.
4

Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes.
5

Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator.

Products Matching These Ingredients

Cream soup air corners

E NOVA 3

Whipped Cream Cheese

NOVA 4

Lactaid, ice cream, vanilla

Lactaid

D NOVA 4

Dried egg product whole eggs

E NOVA 3

Traditional medium egg noodles

Spartan

A NOVA 1

Wide egg noodles, enriched egg noodle product

Spartan

A NOVA 1

More Recipes to Try

Summer Pasta Salad

12 ingredients

Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake)

11 ingredients

Marinated Green Olives - Chakistes Kibrisli Style

6 ingredients

Swedish Cheese Pie

9 ingredients

Ginger Sauteed Carrot And Potato Slivers

7 ingredients

Roasted Buttercup Squash Glazed With Balsamic Agave Nectar

6 ingredients

Stove Top Meatloaf With Tomato Sauce

9 ingredients

Baked Ham With Mojo Sauce

24 ingredients

Family Favorite Basic Meatballs

15 ingredients

Detox Carrot, Orange And Ginger Soup

8 ingredients

Grilled Chicken Inasal