MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Daffodil Cake
Categories: Cakes, Desserts, Fruits, Dairy
Yield: 12 servings

6 lg Egg whites
1/2 ts Cream of tartar
1/2 ts Vanilla extract
2/3 c Sugar
1/2 c Cake flour
1/2 ts Baking powder
1/2 ts Salt

MMMMM------------------------YELLOW CAKE-----------------------------
6 lg Egg yolks
2 tb Warm water
1/2 c Cake flour
1/2 c Sugar
1 ts Baking powder
1/8 ts Salt
1/2 ts Vanilla extract

MMMMM--------------------------FROSTING-------------------------------
1/2 c Sugar
4 ts A-P flour
pn Salt
1 c Pineapple juice
8 oz Tub whipped topping; thawed

Place egg whites in a large bowl; let stand at room
temperature for 30 minutes. Add cream of tartar and
vanilla; beat on medium speed until foamy. Gradually
beat in sugar, 1 tablespoon at a time, until soft peaks
form. Combine the flour, baking powder and salt; fold
into egg white mixture. Set aside.

In another large bowl, beat egg yolks and water until
thick and lemon-colored. Combine the flour, sugar,
baking powder and salt; gradually beat into egg yolk
mixture. Beat in vanilla.

Alternately spoon yellow batter and white batter into an
ungreased 10-in. tube pan. Bake @ 350oF/175oC for 35-40
minutes or until a toothpick inserted in the center
comes out clean. Immediately invert pan; cool
completely.

For frosting, combine the sugar, flour and salt in a
small saucepan. Stir in pineapple juice until blended.
Bring to a boil; cook and stir for 2 minutes or until
thickened. Cool. Fold in whipped topping.

Remove cake from pan to a serving plate. Spread frosting
over top and sides of cake. Store in the refrigerator.

Grace Scowen, Kelowna, British Columbia

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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