Classic Easter Dinner Cake
This Classic Easter Dinner Cake is just what you need to complete your holiday table. Sometimes called daffodil cake, this springtime dessert confection is a delicious treat that we look forward to all year long. Made with two different flavors of batter, this is one of those easy dessert recipes that sets itself apart with its unique preparation. A variation on traditional angel food cake, this light and luscious Easter dessert is just what your family will want to eat after their holiday meal.
Cooking Time40 min
- 1/2 cup sifted cake flour
- 1/2 cup sifted powdered sugar
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 3/4 cup sifted cake flour
- 3/4 teaspoon baking powder
- 6 egg yolks
- 2 tablespoons lemon juice
- 1 tablespoon cold water
- powdered sugar, for dusting
Preheat oven to 375 degrees F.
Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times.
Beat egg whites until frothy. Add cream of tartar, vanilla and salt. Beat until soft peaks form.
Gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.
Sift 3/4 cup cake flour and baking powder together three times.
Beat yolks with lemon juice and water until thick, 5 to 7 minutes. Gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over top; fold in.
Alternately spoon yellow and white mixtures into an ungreased 9- or 10-inch tube pan.
Bake for 35 to 40 minutes.
- Invert and cool. Dust cake with powdered sugar.