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    Daffodil Cake

    Source of Recipe

    Betty Crocker

    Recipe Introduction

    Another TNT cake recipe that I typically make to celebrate spring.

    List of Ingredients

    Daffodil Cake

    1 cup cake flour
    1/4 cup sugar plus 2 tablespoons
    1 1/2 cups egg whites
    1 1/2 teaspoons cream of tartar
    1/4 teaspoon salt
    6 egg yolks
    1 1/2 teaspoons vanilla
    1/2 teaspoon almond extract
    1 1/2 cups powdered sugar
    2 tablespoons soft butter
    1/2 teaspoon almond extract
    1 tablespoon hot water plus 1 tablespoon


    Preheat oven to 375 degrees F. Stir together flour and 3/4 cup plus 2
    tablespoons sugar.

    In large mixing bowl, beat egg whites, cream of tartar and salt until foamy.
    Add remaining 3/4 cup of sugar, 2 tablespoons at a time, beating on high speed
    until meringue holds stiff peaks. In small mixing bowl, beat egg yolks about 5
    minutes or until thick and lemon colored. Gently fold flavorings into meringue.

    Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in
    gently just until flour-sugar mixture disappears. Pour half the batter into
    another bowl; gently fold in egg yolks. Sppon yellow and white batter
    alternately into ungreased tub pan, 10 x 4-inches. Gently cut through batter to

    Bake on bottom shelf of oven about 40 minutes or until top springs back when
    touched lightly with finger. Invert pan on funnel; let hang until cake is
    completely cool. Spread cake with Creamy Glaze.

    CREAMY GLAZE: Mix powdered sugar, soft butter, almond extract and water until
    smooth. You may need to use up to 2 tablespoons water to make a smooth glaze.
    Spoon glaze over cool cake. Makes 1) cake.





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