LEMON DAFFODIL CAKE
You're sure to impress dinner guests when you present this eye-catching sponge cake. A light lemon filling and frosting make it a perfect springtime dessert.-Eunice Richardson, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter. , Alternately spoon batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely., For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice and softened gelatin until gelatin is dissolved. , Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes., Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator.
Nutrition Facts : Calories 334 calories, Fat 12g fat (7g saturated fat), Cholesterol 169mg cholesterol, Sodium 202mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.
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Waqas Jutt
[email protected]This cake is a keeper! It's easy to make and always a hit with my family and friends.
Md Jibon ahmmed Niloy
[email protected]This cake was delicious! I didn't have any daffodils, so I used lemon zest instead. It was still very good.
Emmanuel Ejike Igbojionu
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as fluffy as I expected.
Muzammil gujjar82
[email protected]This cake was a bit dense for my liking, but the flavor was good.
Serina Rodriguez
[email protected]I had some trouble finding daffodils, so I used lemon zest instead. The cake still turned out great!
Md Miskhat
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Richard Sichone
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's the perfect cake for spring or summer gatherings.
Orlando Vanrossum
[email protected]This cake was easy to make and turned out beautifully. I used fresh daffodils from my garden, and they gave the cake a lovely floral aroma.
Bitcoin Lord
[email protected]I'm not a huge fan of lemon cakes, but this one was delicious! The daffodil flavor really added something special.
Valentine Nwafor
[email protected]This cake was a hit at my afternoon tea party! The lemon and daffodil flavors were perfectly balanced, and the cake was moist and fluffy. I will definitely be making this again.