White Lily's Daffodil Cake
|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|
|Vanilla||1 1⁄2 Teaspoon|
|Soft wheat flour||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.