Friday, September 14, 2012
After making many, MANY servings of Marshmallow (7 minute frosting) over the past few days I was left with a bowl full of egg yolks. Not wanting to waste I did a quick search on google and ended up with this recipe for a "Daffodil Cake". It turned out really nice and had the texture of an Angel Food cake with a little bit more heft.
I served with icecream, strawberries, bananas, and whipped topping.
MARIAN'S DAFFODIL CAKE (CHIFFON)
12 egg yolks (left over from angel food cake)
1 1/2 c. sugar
1/2 c. boiling water
1 1/2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon flavor
Beat egg yolks until very thick and lemon colored. Add sugar in small amounts and keep beating. Add boiling water and beat 30 seconds, add sifted dry ingredients gradually, then add flavorings, beat all well (about 5 minutes). Bake in 350 degree oven for 1 hour in an ungreased 10" or 12" angel food pan. Cool upside down before removing. This is a great party cake, as you can serve it plain or with whipped cream, berries, or whatever.
*For more recipes that call for using leftover egg yolks visit HERE.