Daffadil Cakecakes, desserts, holiday 1/2 cup sifted cake flour 1/2 cup sifted powdered sugar 6 egg whites 1/2 teaspoon cream of tartar 1/2 teaspoon vanilla 1/8 teaspoon salt 1/2 cup granulated sugar 3/4 cup sifted cake flour 3/4 teaspoon baking powder 6 egg yolks 2 tablespoon lemon juice 1 tablespoon cold water 1/2 cup granulated sugar 1 powdered sugar White part: Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times. Beat egg whites till frothy; add cream of tartar, vanilla, and salt. Beat till soft peaks form. Gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in. Yellow part: Sift 3/4 cup cake flour and baking powder together three times. Beat yolks with juice and water until thick, 5 to 7 minutes; gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in. Alternately spoon yellow and white mixtures into an ungreased 9- or 10-inch tube pan. Bake at 375 degrees F for 35 to 40 minutes. Invert and cool. Dust cake with powdered sugar. From: Better Homes and Gardens GOLDEN TREASURY OF COOKING, Meredith Corp., 1973. SBN 696-00640-5 Shared by: Karin Brewer, Cooking Echo, 5/94 |
