Daffodil cake

 
                               Daffodil Cake
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :3:00
 Categories    : Desserts                         Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          cake flour
    1 3/4  cups          sugar
    1 3/4  cups          egg whites
                         (12 to 14 large eggs)
    1 1/2  teaspoons     cream of tartar
      1/4  teaspoon      salt
    1 1/2  teaspoons     vanilla
    5                    egg yolks
    2      tablespoons   cake flour
    2      tablespoons   sugar
    1      tablespoon    lemon or lime peel -- grated
                         -
                         Glaze:
      1/2  cup           sugar
    2      tablespoons   cornstarch
    1      cup           water
    2      tablespoons   lemon or lime peel -- grated
    2      tablespoons   lemon or lime juice
    1      tablespoon    butter
 
 Bake at 375.
 
 Sift the flour and 3/4 C. of the sugar together three times.  In a large
 mixing bowl, whisk the egg whites, cream of tartar, and salt until soft
 peaks form.  Gradually beat in 1 C. sugar and continue to beat until very
 stiff peaks form.  Sift about 1/4 of the flour mixture over the egg whites,
 gently folding.  Repeat with remaining flour mixture, 1/4 at a time.  Fold
 in vanilla.  Remove one-third of the batter and set aside.
 
 In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick
 and pale yellow.  Stir in the lemon peel.  Fold about 1/2 C. of the reserved
 batter mixture into eggs to lighten them, then gently fold egg yolk mixture
 into reserved batter.  Spoon white and yellow batters alternately into an
 ungreased tube pan.  Run knife gently through batter to eliminate air
 pockets and to swirl the batters.  Bake in lower third of oven for 35 - 40
 mins.  Invert pan to cool.  When cool, remove from pan and spoon warm glaze
 over top or serve sauce on the side.
 
 Glaze:  Cook sugar, cornstarch and water over medium heat till smooth and
 thickened.  Add lemon peel, juice and butter and heat till warm.
 
 Serves 8 at 385/5 and .3 gms fiber
 
 ORIGINATOR    Nathalie DuPree
 SUBMITTOR     Grace Wagner 
 DATE          10/14/96
 
 
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 NOTES : Nathalie Dupree, 1994