 |  |  |
 |  soft peaks |  chiffon batter |  meringue on bottom, then egg yolk mixture |  top meringue layer |  after baking in 10-cup bundt pan |
 knife around the edge of pan |  wax paper under edges before frosting |  thin crumb coat |  frost down to the bottom of cake |  pull out wax paper; plate stays clean |
This is a light cake that I love to make in the Spring. If you're having several desserts for Easter, it's a great addition to your dessert table ~ especially with whipped cream and berries to add to each serving. Most recipes call for as many as 11 or 12 egg whites, but this recipe just uses 6 eggs, separated with the egg whites in the Angel food cake batter and the yolks in the chiffon cake batter.
LEMON DAFFODIL CAKE w/Tangy Lemon Frosting
Angel Food Cake
6 egg whites………………………………….1/2 tsp cream of tartar
1/2 tsp salt………………………..............3/4 cup sugar
1/2 cup flour………………………………….1 tsp vanilla (clear is best)
Pre-heat oven to 350. Beat egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks. Briefly beat in vanilla. Sift sugar and flour, then fold into egg white mixture. Set aside.
Chiffon Cake
6 egg yolks...........................…...…..1 tsp lemon extract
1/4 tsp salt…………………………………...1/2 cup sugar
1/2 cup flour……………………………...…1 tsp baking powder
2 TB warm water...…………...…………..2-3 drops yellow food color (optional)
Add warm water to egg yolks; mix on medium w/mixer or whisk. Add sugar, vanilla extract, baking powder & flour. Mix until batter is completely smooth.
***
TIP: A 10-cup tube or bundt pan is perfect, since this is a smaller cake and the traditional 12-cup Angel food cake or bundt pan would result in a short cake. A tube (Angel food) pan is best, since the batter tends to stick in the cracks of a bundt pan; if using a bundt pan, choose a design that is as plain as possible. Non-stick is great, but do NOT grease or spray the pan! Angel food and chiffon cakes need to "climb" up the sides of the pan as they rise in the oven.
Put 2/3 of meringue mixture in an ungreased tube pan, spreading lightly to cover bottom of pan. Put egg yolk mixture on top (no need to spread the yolk mixture or completely cover the meringue). Add remaining meringue to pan and lightly swirl by putting a thin knife (I use a butter knife) down through both batters and moving back and forth.
Bake 35-40 minutes ~ until cake tester inserted into center of cake comes out with just a few crumbs. Remove the pan from the oven and allow cake to cool.
Once cool, run a sharp knife around the outside of the pan to loosen the cake. (You may need to actually push the cake away from the sides of the pan, and very gently lift from the bottom of the pan. Don't forget to gently cut around the tube too.) Invert the cool cake onto a plate. Gently brush off any crumbs. If you're going to frost it, put your strips of waxed paper under the cake to protect the plate from frosting drips. Now, put a very thin "crumb coat" of frosting over the cake and let it set about 10 minutes. (TIP: Separate the frosting you're going to use for the crumb coat, so that you don't get crumbs into the rest of the frosting when you dip your offset spatula into the frosting.) Then go back and put the rest of the frosting over the cake. I purposely did not put tons of frosting on, because I wanted the pattern of the Bavarian bundt pan to show through.
Slice the cake into slices and serve plain or dressed with fresh berries and whipped cream.
OPTIONAL Tangy Lemon Frosting: Cream 1/4 cup softened butter with electric mixer with about 2 cups powdered sugar, 1 tsp. lemon extract and 2-3 TB lemon juice (adding additional lemon juice if necessary) to spreading consistency.
LEMON DAFFODIL CAKE w/Tangy Lemon Frosting
Angel Food Cake
6 egg whites………………………………….1/2 tsp cream of tartar
1/2 tsp salt………………………..............3/4 cup sugar
1/2 cup flour………………………………….1 tsp vanilla (clear is best)
Pre-heat oven to 350. Beat egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks. Briefly beat in vanilla. Sift sugar and flour, then fold into egg white mixture. Set aside.
Chiffon Cake
6 egg yolks...........................…...…..1 tsp lemon extract
1/4 tsp salt…………………………………...1/2 cup sugar
1/2 cup flour……………………………...…1 tsp baking powder
2 TB warm water...…………...…………..2-3 drops yellow food color (optional)
Add warm water to egg yolks; mix on medium w/mixer or whisk. Add sugar, vanilla extract, baking powder & flour. Mix until batter is completely smooth.
***
TIP: A 10-cup tube or bundt pan is perfect, since this is a smaller cake and the traditional 12-cup Angel food cake or bundt pan would result in a short cake. A tube (Angel food) pan is best, since the batter tends to stick in the cracks of a bundt pan; if using a bundt pan, choose a design that is as plain as possible. Non-stick is great, but do NOT grease or spray the pan! Angel food and chiffon cakes need to "climb" up the sides of the pan as they rise in the oven.
Put 2/3 of meringue mixture in an ungreased tube pan, spreading lightly to cover bottom of pan. Put egg yolk mixture on top (no need to spread the yolk mixture or completely cover the meringue). Add remaining meringue to pan and lightly swirl by putting a thin knife (I use a butter knife) down through both batters and moving back and forth.
Bake 35-40 minutes ~ until cake tester inserted into center of cake comes out with just a few crumbs. Remove the pan from the oven and allow cake to cool.
Once cool, run a sharp knife around the outside of the pan to loosen the cake. (You may need to actually push the cake away from the sides of the pan, and very gently lift from the bottom of the pan. Don't forget to gently cut around the tube too.) Invert the cool cake onto a plate. Gently brush off any crumbs. If you're going to frost it, put your strips of waxed paper under the cake to protect the plate from frosting drips. Now, put a very thin "crumb coat" of frosting over the cake and let it set about 10 minutes. (TIP: Separate the frosting you're going to use for the crumb coat, so that you don't get crumbs into the rest of the frosting when you dip your offset spatula into the frosting.) Then go back and put the rest of the frosting over the cake. I purposely did not put tons of frosting on, because I wanted the pattern of the Bavarian bundt pan to show through.
Slice the cake into slices and serve plain or dressed with fresh berries and whipped cream.
OPTIONAL Tangy Lemon Frosting: Cream 1/4 cup softened butter with electric mixer with about 2 cups powdered sugar, 1 tsp. lemon extract and 2-3 TB lemon juice (adding additional lemon juice if necessary) to spreading consistency.
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