You are here

White Lily's Daffodil Cake's picture
  Soft wheat flour 1 1⁄4 Cup (20 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Egg whites 14 Large (1 3/4 cups)
  Cream of tartar 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vanilla 1 1⁄2 Teaspoon
  Egg yolks 5
  Soft wheat flour 2 Tablespoon
  Sugar 2 Tablespoon
  Grated fresh lemon peel 1 Tablespoon, discard white pith

1 Preheat oven to 375 degrees.

2 In a bowl, sift the flour and 3/4 cup of the sugar together thrice.
3 In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form.
4 Gradually beat in 1 cup sugar and continue to beat until very stiff peaks form.
5 Sift about 1/4 of the flour mixture over the egg whites.
6 Gently fold.
7 Repeat with the remaining flour mixture, 1/4 at a time.
8 Gradually fold in vanilla.
9 Remove one-third of the batter and set aside.
10 In a separate bowl, beat the egg yolks, 2 tablespoons flour and 2 tablespoons sugar until thick and pale yellow.
11 Stir in the lemon peel.
12 Pour egg yolk mixture over reserved one-third batter and fold until blended.
13 Into an ungreased tube pan, put the white and yellow batters alternately
14 Carefully run a knife gently through batter to remove air pockets.
15 Bake in lower third of preheated oven for 35-40 minutes.
16 Invert in pan to cool.
17 Remove from the pan when completely cool.

18 Run a thin knife up and down between the cake and pan to loosen.
19 Cut and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes

Rate It

Your rating: None
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2999 Calories from Fat 419

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 13 g64.9%

Trans Fat 0 g

Cholesterol 925.4 mg308.5%

Sodium 3644.3 mg151.8%

Total Carbohydrates 568 g189.4%

Dietary Fiber 13.2 g53%

Sugars 384.5 g

Protein 91 g182.6%

Vitamin A 21.8% Vitamin C 32.2%

Calcium 61.6% Iron 80.3%

*Based on a 2000 Calorie diet

White Lily's Daffodil Cake Recipe