Which made me decide to try this wonderful Daffodil Cake.
My mother only had one standard recipe book that I remember as a child.............
1963 McCall's cookbook.
Do you remember this one?
I had seen her use it on occasion, but rarely, since my mother was an excellent cook and often cooked and baked from memory or repetition. Years ago, when she learned how much I love to collect cookbooks, she gave it to me.
How honored and thrilled I was to get it! I looked through and read it excitedly...................
but I never really baked anything from it..................
Trying to think of something unique and different to make for Easter lunch,
this Daffodil Cake sounded wonderful!
Let me tell you.....................it is!
It is as light and fluffy as a cloud with a delicate taste of orange.
Best of all, since my chickens have been laying 15 eggs a day............it is a wonderful way to use up those eggs.
It does take a little bit of extra effort in making, but it is so worth it!
*** If you do not have cake flour, simply add 2 tablespoons of cornstarch to the 1 1/4 cups of flour for this recipe.
12 to 14 egg whites
1 1/4 cups sifted cake flour
1 3/4 cups sugar
1/2 tsp. salt
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla extract
5 egg yolks
2 tbs. cake flour ( I just used all purpose)
2 tbs. sugar
1 tbs. grated orange peel
In large bowl, let egg whites warm to room temperature........about 1 hour
Meanwhile, preheat oven to 375.F
Make White Batter:
Sift flour with 3/4 cup of the sugar, re sift 3 times, set aside.
With mixer at high speed, beat egg whites, salt, and cream of tarter until foamy. Gradually add remaining sugar, 1/4 cup at a time, and vanilla, and keep beating until soft peaks form when the beater is slowly raised.
Sift the flour mixture, 1/4 cup at a time, over the egg whites. Gently folding in with a rubber spatula until all is mixed.
Put one third of white batter into a separate medium bowl.
Make Yellow Batter:
In small bowl, combine egg yolks with cake flour and sugar and beat at high speed until thick and lemon colored. Stir in orange peel.
With rubber spatula, gently fold egg yolk mixture into the one third white batter.
For marbled effect, spoon batters alternately into an ungreased 10 inch tube pan, ending with white batter on top. With a knife, cut through the batter twice.
With rubber spatula, gently spread batter in pan until smooth on tip and touching the sides of pan.
Bake on lower oven rack 35 to 40 minutes, or until cake tester comes out clean.
Invert pan over neck of bottle, let cake cool completely, about 2 hours.
With knife, carefully loosen cake from pan; remove. Enjoy!