"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Wednesday, April 4, 2012

What kind of flower is popular at Easter?..............the daffodil!

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..................
until today.
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.

Daffodil Cake
White Batter
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
Yellow Batter
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!


Miss Holly said...

Oh ...I do remember this cake!!! And it looks wonderful....I can see this cake in my future!!! That you for being the cake tester!!! Such a hard job......... : )

Dragonfly Treasure said...

What a fun and yummy looking cake!!!

Don't forget to enter my giveaway!

Melody said...

Like you I collect vintage cookbooks and vintage magazines...it seems from the early 40's to late 50's this cake pops up in different years and Spring months. It looks wonderful!

Mimos da ClaralĂș! said...

Hi! Pleased to meet you, my name is Luciana and I'm from Brazil. I loved the recipes, but unfortunately I can not find here some ingredients that you guys use there.
Congratulations on the blog.
Many blessings.



Linda said...

My mother had that cookbook too, when I was a little girl, as I recall. I don't know what happened to it, though...most likely it got destroyed in a fire we had in our apartment.
Thank you so much for sharing this, and you have a great blog!

HeidiInHolland said...

Hi! Just found your blogs through Jilly. This cake looks so good. I love that you are using recipes made with ingredients from scratch and not just basing it on premixed packages. I had to learn to cook and bake from scratch when I came to Europe many years ago and it is simple to do and you can control of what you are making. But it is often hard to find recipes that do that online. This reminds me of the old angel's food cake my mother and grandmother made.

Hugs from Holland ~

Pam said...

It sounds and looks yummy for my tummy.