Daffodil Cake
| Yield: | 8 Servings |
| Categories: | Low-Fat, Desserts |
| 1 1/4 | c | Cake flour |
| 1 3/4 | c | Sugar |
| 1 3/4 | c | Egg whites |
| (12 to 14 large eggs) | ||
| 1 1/2 | ts | Cream of tartar |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Vanilla |
| 5 | Egg yolks | |
| 2 | tb | Cake flour |
| 2 | tb | Sugar |
| 1 | tb | Lemon or lime peel; grated |
| Glaze: | ||
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | c | Water |
| 2 | tb | Lemon or lime peel; grated |
| 2 | tb | Lemon or lime juice |
| 1 | tb | Butter |
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