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OLD FASHIONED DAFFODIL CAKE (also known as Easter Dinner Cake)

this recipe is from the 1930’s and is made a lot for Easter. It was thrifty for the ladies. They could use the six yolks as well as the whites, very popular with the ladies of that time.  It is basically a Marbled Sponge Cake, very airy and light with Sunny yellow and cloudy white also popular for baby showers and picnics. Some eat it plain with confectionary sugar,  or with fruit, some choose to make a lemon glaze to go with it or a pineapple whipped topping.. you can even have it with pudding. I chose strawberries to serve mine with today.

how to make it:

first separate the egg yolks from the whites.

White Part:

Sift 1/2 cup all purpose or cake flour and 1/2 cup powdered sugar together

Beat Egg whites till frothy; add cream of tarter, vanilla, and salt.

Beat till soft peaks form.

Gradually beat in 1/2 cup granulated sugar.

Sift a fourth of the flour mixture at a time over top.

fold in.

Yellow Part:
Sift 3/4 cup all purpose or cake flour with 3/4 tsp baking powder together

Beat yolks with lemon juice and water till thick, if by hand about 5-7 minutes I used mixer on high so not that long for me.

Gradually beat in 1/2 cup granulated sugar.

Sift a fourth of the flour mixture at a time over top. Fold in

Alternately spoon yellow and white mixture into 9 or 10 inch tube pan

Bake at 375 for 35 minutes.

Invert and cool. Dust cake with powdered sugar or serve with whatever you desire.

Ready to Serve

Enjoy!!!

 

 

 

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