topic Re: Daffodil Cake in Kitchen

Daffodil Cake

Mistreatedbycs — Sun, 20 Apr 2014 01:15:14 GMT

On it's way out of the oven in 5 minutes.

Not one recipe on the internet is the one I remembered, needed to call

Betty Crocker and get the one that calls for 12 whites and 6 yolks...just peaking through the window, it's pretty high.................very happy camper.

Re: Daffodil Cake

imashopper — Sun, 20 Apr 2014 01:18:52 GMT

Share the recipe, please?

Re: Daffodil Cake

cajun3mama — Sun, 20 Apr 2014 01:48:38 GMT

Right click and save as image.

Re: Daffodil Cake

imashopper — Sun, 20 Apr 2014 04:26:40 GMT

Thanks! It looks just like the ones we used to get at the bakery when I was little! Happy memories.

Re: Daffodil Cake

Mistreatedbycs — Sun, 20 Apr 2014 04:43:27 GMT

So I made 2 of them....1 in my Nordic Pan and 1 in my non stick.

The Nordic pan one is pretty high, actually right over the rim of the pan and the non stick one just came to the lip but the height of these pan are different.

The first one I used real egg whites meaning I separated the eggs and for the second one I measured the 1-1/2 cups of egg whites but used a carton of whites (had to use the balance of yolks so the carton whites had to be used)

The 1st one feels lighter than the 2nd one but I'll cut them tomorrow and see what everyone says if they can even tell a difference....knowing my mom, she'll know right away.

Other than that, the kitchen smelled wonderful. Love this cake.

*** if anyone makes this, 375 is too hot of an oven, reduce temp down to 350 deg. ***

You can also sub the almond extract for orange or even lemon extract.....I've had this cake made with each one of these and it's all good.