DAFFODIL CAKE

MAKES 12 SERVINGS

CAKE

• 1 1/2 cups sugar
• 1 cup cake flour
• 6 large egg yolks
• 1 tbs orange juice
• 2 tsp grated orange zest
• 1/2 tsp orange extract
• 12 large egg whites, room temp
• 1 tbs lemon juice
• 1/4 tsp salt
• 1 tsp vanilla

GLAZE

• 4 oz cream cheese
• 2 tbs + 2 tsp orange juice
• 3/4 tsp grated orange zest
• 3 1/4 cups confectioners sugar, sifted

GARNISH:

• Strips of orange zest, julienned

CAKE:

1. Heat oven to 350 degrees.
2. In a bowl, whisk 1/2 cup sugar with flour, sift onto a piece of wax paper.
3. In a bowl, beat yolks and 1/4 cup sugar 3 min. Beat in orange juice, zest and extract.
4. Clean beaters.
5. In a bowl, beat egg whites, lemon juice and salt until foamy and beginning to hold their shape. Beat in the remaining sugar until soft glossy peaks form.
6. Beat in vanilla.
7. Sift one third flour mixture over beaten whites, fold in until blended.
8. Repeat 2 more times with the remaining flour mixture.
9. Scrape half the batter into another bowl.
10. Fold in egg yolk mixture until blended.
11. Alternately spoon batters into an ungreased 10 inch tube pan with removable bottom, swirl batters slightly.
12. Bake 40 min. or until done.
13. Invert center tube of pan onto the neck of a bottle, cool.
14. To loosen, run a knife around sides of pan and tube.
15. Invert cake to unmold onto a serving plate.

GLAZE:

1. In a bowl, beat cream cheese, 2 tbs orange juice, zest and 1/2 cup confectioners sugar until smooth.
2. Beat in remaining confectioners sugar.
3. Add more orange juice as needed to make a thick glaze.
4. Beat until smooth.
5. Spread glaze over cake.
6. Let stand until set.

MAKES 12 SERVINGS

CAKE

• 1 1/2 cups sugar
• 1 cup cake flour
• 6 large egg yolks
• 1 tbs orange juice
• 2 tsp grated orange zest
• 1/2 tsp orange extract
• 12 large egg whites, room temp
• 1 tbs lemon juice
• 1/4 tsp salt
• 1 tsp vanilla

GLAZE

• 4 oz cream cheese
• 2 tbs + 2 tsp orange juice
• 3/4 tsp grated orange zest
• 3 1/4 cups confectioners sugar, sifted

GARNISH:

• Strips of orange zest, julienned

CAKE:

1. Heat oven to 350 degrees.
2. In a bowl, whisk 1/2 cup sugar with flour, sift onto a piece of wax paper.
3. In a bowl, beat yolks and 1/4 cup sugar 3 min. Beat in orange juice, zest and extract.
4. Clean beaters.
5. In a bowl, beat egg whites, lemon juice and salt until foamy and beginning to hold their shape. Beat in the remaining sugar until soft glossy peaks form.
6. Beat in vanilla.
7. Sift one third flour mixture over beaten whites, fold in until blended.
8. Repeat 2 more times with the remaining flour mixture.
9. Scrape half the batter into another bowl.
10. Fold in egg yolk mixture until blended.
11. Alternately spoon batters into an ungreased 10 inch tube pan with removable bottom, swirl batters slightly.
12. Bake 40 min. or until done.
13. Invert center tube of pan onto the neck of a bottle, cool.
14. To loosen, run a knife around sides of pan and tube.
15. Invert cake to unmold onto a serving plate.

GLAZE:

1. In a bowl, beat cream cheese, 2 tbs orange juice, zest and 1/2 cup confectioners sugar until smooth.
2. Beat in remaining confectioners sugar.
3. Add more orange juice as needed to make a thick glaze.
4. Beat until smooth.
5. Spread glaze over cake.
6. Let stand until set.