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