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Daffadil cake (easter dinner cake)

Yield: 12 Servings

Ingredients:

• 1/2 c Sifted cake flour
• 1/2 c Sifted powdered sugar
• 6 Egg whites
• 1/2 ts Cream of tartar
• 1/2 ts Vanilla
• 1/8 ts Salt
• 1/2 c Granulated sugar
• 3/4 c Sifted cake flour
• 3/4 ts Baking powder
• 6 Egg yolks
• 2 tb Lemon juice
• 1 tb Cold water
• 1/2 c Granulated sugar

Instructions:

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

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