Daffodil Cake with Lemon Sauce


Serves: 15
Total Calories: 163
Prep time:
Cook time:
Total time:

Ingredients

White Batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites, at room temperature (save yolks)
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup sugar

Yellow Batter:
3/4 cup sifted cake flour
3/4 teaspoon baking powder
6 eggs yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup sugar
powdered sugar

Lemon Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains of salt

Directions:

White Batter:
Sift cake flour and powdered sugar together 6 times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in sugar. Sift 1/4 of the flour mixture at a time over egg mixture; fold in.

Yellow Batter:
Sift cake flour and baking powder together 6 times. Beat egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in sugar. Sift 1/4 flour mixture at a time over egg mixture; fold in. Alternately spoon Yellow and White Batters into an ungreased 9- or 10-inch tube pan. Bake at 375° for 35–40 minutes. Invert and cool. Dust with powdered sugar; serve with Lemon Sauce.

Lemon Sauce:
In a medium saucepan, mix together sugar and cornstarch. Gradually add boiling water. Boil 5 minutes. Remove from heat, and add fresh lemon juice, zest, butter, and salt.

Nutritional Facts:

Serves: 15
Total Calories: 163
Calories from Fat: 24

This Daffodil Cake with Lemon Sauce recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.




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