Daffodil cake...Sunny..70's

Since we've been talking about chickens and eggs so much lately, I thought I'd share this recipe again, it was a big hit back in the spring.. you can read the original post HERE, if you missed this post back in March I encourage you to click over and read the history of this cake, along with step by step pictures of how to make it!

Daffodil Cake

 

6 eggs--separated  * see notes*

1/2 tsp. cream of tarter

3/4 cup sugar

1 tsp. Almond flavoring

1/2 cup all purpose flour

 

2 T. Lemon Juice

1/2 cup sugar

1 tsp. Lemon extract

1 tsp. baking powder

1/2 cup all purpose flour

 

Pre-heat oven to 350*

Carefully separate eggs, making sure no specks of yolk get into your whites.

Place egg whites in a large bowl or stand mixer. Put yolks in another bowl and set aside for now.

Beat egg whites at medium speed till foamy, add cream of tarter and beat at high speed till soft peaks form, sprinkle sugar over whites and continue to beat at high speed till stiff glossy peaks form, turn mixer off.

 

Add lemon juice to yolks and beat till light and thick, about 2 minutes, add sugar, lemon extract, baking powder and 1/2 cup flour, beat until completely smooth.

Now gently sift flour over egg whites, add flavoring and with a spatula FOLD in the flour just till it is all incorporated. NEVER stir or beat, as it will deflate them!

Spoon two thirds of the egg whites into an Ungreased tube pan, spread gently to cover bottom of pan, gently pour yolk mixture over top, then add remaining egg whites, gently spread, then using a dry knife, swirl the top to batters together.

Bake  for 35 minutes or till top is lightly browned and toothpick comes out clean.

To keep cake from ‘sinking’ while cooling, immediately invert pan and cool completely.

When cool, run a knife around pan to loosen and remove to a serving plate. Dust with powdered sugar, serve with fresh fruit or with  sweetened whipped cream.

****NOTES: Eggs will beat better if brought to room temp. before separating.

 

I don’t typically sift flour when asked to in recipes, but Angel food cake is the exception I think at least once is a necessity and twice is probably better.

 

Make sure no fatty residue comes in contact with the whites or they will not be light and airy.

 

Other flavoring can be used instead of the almond and lemon if desired

 

One recipe I read suggested a drop or two of yellow food coloring in the yolk mixture, if you’re using farm eggs you know you won’t need it !

 

One ‘down side’ to this cake is it ONLY takes 6 eggs rather than the 12 of a typical Angel Food cake, so if you really need to use up a dozen eggs, make one for a friend too , and brighten their day with a Daffodil Cake !