Elmwood Inn Daffodil Cake with Lemon Sauce®
With daffodils blooming right outside our windows and fresh blossoms on the cake plate, this has to be the most eye-catching cake we serve.
White batter:
1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup granulated sugar
Sift cake flour and powdered sugar together six times. Beat egg whites
until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks
form. Gradually beat in the granulated sugar. Sift a fourth of the flour
mixture at a time over the egg mixture; fold in.
Yellow batter:
3/4 cups sifted cake flour
3/4 teaspoon baking powder
6 egg yolks
2 1/2 tablespoons lemon juice
1 tablespoon cold water
1/2 cup granulated sugar powdered sugar
Sift cake flour and baking powder together six times. Beat the egg yolks
with lemon juice and water until thick, about 5 minutes. Gradually beat in
the granulated sugar. Sift a fourth of the flour mixture at a time over the
egg mixture; fold in.
Alternately spoon yellow and white mixtures into an ungreased 9 or 10 inch
tube pan. Bake at 375? F for 35 to 40 minutes. Invert and cool. Dust the
cake with powdered sugar and serve with lemon sauce.
Lemon Sauce:
1/2 cup granulated sugar
1 tablespoon corn starch
1 cup boiling water
1/2 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons unsalted butter
few grains salt
In a medium saucepan, mix together sugar and corn starch. Gradually add
boiling water. Boil five minutes. Remove from heat and add fresh lemon
juice, zest, butter, and salt.