Recipe: Daffodil Cake

Hi Jan,

I am not Barb/MN but I think this is the recipe you are looking for, thought it’s extracted from the “200 cakes” not “250 cake” book. It didn’t say which kind of frosting should go with this particular recipe. (It does recommend some frostings in certain cakes, however. So I assume this one doesn’t need one.) If you find you don’t’ like this cake or this isn’t the one, I have posted a tried recipe a while back. Just search TKL and you should be able to locate it.

Good luck,
Eggy/m’sia
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Daffodil Cake
(from Kitchen Companion series 200 Cakes, Culinary Arts Institute, 1971)

cup egg whites
t. salt
t. cream of tartar
1 cup sifted sugar
c sifted cake flour
t. vanilla
t grated orange rind
3 egg yolks, well beaten
1 T. sugar

Beat egg whites with salt and cream of tartar until foamy; add 1 cup sugar, 2 T at a time, beating after each addition. Beta until stiff peaks are formed. Fold in flour gradually. Divide batter into 2 parts. Add extract to one. Beta egg yolks, orange rind and remaining sugar together until thick. Blend into remaining batter. Drop from tablespoon into ungreased tube pan, alternating batters. Bake at 350F. 45-55 min. Invert pan and let cake hang until cool. Make 1 (9”) cake.