Recipe - Daffodil Cake

1 One fourth cup Cake flour
1 Three fourths cup Sugar
1 Three fourths cup Egg whites
(12 to 14 large eggs)
1 One half teaspoon Cream of tartar
One fourth teaspoon Salt
1 One half teaspoon Vanilla
5 Egg yolks
2 tablespoon Cake flour
2 tablespoon Sugar
1 tablespoon Lemon or lime peel; grated

Glaze:
One half cup Sugar
2 tablespoon Cornstarch
1 cup Water
2 tablespoon Lemon or lime peel; grated
2 tablespoon Lemon or lime juice
1 tablespoon Butter

Bake at 375.

Sift the flour and Three fourths C. of the sugar together three times. In a large
mixing bowl, whisk the egg whites, cream of tartar, and salt until soft
peaks form. Gradually beat in 1 C. sugar and continue to beat until very
stiff peaks form. Sift about One fourth of the flour mixture over the egg whites,
gently folding. Repeat with remaining flour mixture, One fourth at a time. Fold
in vanilla. Remove onethird of the batter and set aside.

In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick
and pale yellow. Stir in the lemon peel. Fold about One half C. of the
reserved batter mixture into eggs to lighten them, then gently fold egg
yolk mixture into reserved batter. Spoon white and yellow batters
alternately into an ungreased tube pan. Run knife gently through batter to
eliminate air pockets and to swirl the batters. Bake in lower third of oven
for 35 40 mins. Invert pan to cool. When cool, remove from pan and spoon
warm glaze over top or serve sauce on the side.

Glaze: Cook sugar, cornstarch and water over medium heat till smooth and
thickened. Add lemon peel, juice and butter and heat till warm.

Serves 8 at 385/5 and .3 gms fiber

ORIGINATOR Nathalie DuPree SUBMITTOR Grace Wagner wgmm@citynet.net
DATE 10/14/96
Posted to Digest eatlf.v096.n188

Date: Mon, 14 Oct 1996 20:45:04 0400

From: Grace Wagner wgmm@main.citynet.net

NOTES : Nathalie Dupree, 1994