Daffodil Cake – Retro Recipe

It is still sputtering and spitting and trying to be spring, but it just isn’t here yet.  I got to rummaging around in precious things – ie., my Papa’s handwritten notes for grated sweet tater puddn’ and fried chicken, my grandma Ninny’s punch and fondant candy, etc.  What I wanted though was the barely legible but rewritten on the back recipe for my great-grandmother’s Daffodil cake recipe.  This recipe has been around since early 1900s and varies with the usage of 6 – 12 eggs.  This one takes 6.

It is a lovely cake – yellow and white cake batters – angel and sponge cake together in the same pan. A light and springy cake – lemony, delicate – a visually happy cake.

TIP: Use some white vinegar and a paper towel to wipe your bowl and beaters. This ensures all the film of dishwashers, grease, etc. is removed. This stuff is the enemies of a good meringue. You also don’t want to beat the whites into dry peaks. You want soft peaks. The French make wonderful meringue because mostly, they do the egg whites in copper bowls – a natural acidic reaction takes place. So, as I said, wipe your bowl and beaters. The cream of tartar also helps to aid in that reaction. And please, do the white part in a glass or steel bowl – don’t use plastic that’s been around the block a few times thata gallon of vinegar wouldn’t help.

どうぞめしあがれ  Douzo meshiagare y’all!

6 egg whites
1/2 tsp. cream of tartar
3/4 c. sugar
1/2 c. flour
1/8 tsp. salt
1/2 tsp. lemon flavoring
Beat egg whites until foamy. Add cream of tartar and continue beating until eggs hold a point. Add sugar gradually and continue beating. Fold in flour which has been sifted with the salt. Add lemon flavoring. Pour into large nonstick tube pan sprayed generously with cooking spray.

6 egg yolks
3/4 c. sugar
1/4 c. boiling water
1 tsp. baking powder
1/4 tsp. salt
Beat yolks until light and fluffy. Add sugar gradually and continue beating. Add flavoring, then alternate boiling water with the flour which has been sifted with the salt and baking powder. Mix smooth and place over white layer. Bake in moderate oven (350 degrees) for 45-55 minutes.


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