Saturday, August 4, 2007

Daffodil Cake . . .

I'm not going to kid you here . . . this is a really difficult cake. It's a combination of chiffon cake and angel food cake and I believe it's disappearing from pastry chef culture . . . you never hear about it anymore. This is my mum's favorite . . .

10 egg whites
1 t. cream of tartar
1/2 t. salt
1 1/4 cups sugar
3/4 cups sifted flour
6 egg yolks
1/2 t. orange extract
1/2 cup sifted cake flour
1 t. vanilla

Preheat oven to 350. Wash tube pan in hot soapy water to ensure it is totally grease free.

Whip egg whites until frothy. Add cream of tartar and salt and continue to whip. When whites form soft peaks gradually sprinkle in sugar and continue to beat until stiff peaks form. Remove half of whipped egg whites to a separate bowl.

Fold 3/4 cup of cake flour, orange extract and egg yolks into one half of the egg whites until evenly blended. Fold remaining 1/2 cup cake flour into other bowl of egg whites, along with the vanilla. Spoon 1 cup of batter at a time, alternating colors, into the pan.

Bake for 30 minutes and reduce heat to 325. Bake for an additional 20 minutes or until the top of the cake springs back when pressed. Without removing cake from pan invert it onto a wire rack to cool.