Daffodil Cake

Earlier this week, Louise posted a chiffon cake she'd made, and it inspired me.  So off to Fannie Farmer I went to peruse chiffon cakes, and found a recipe for Daffodil Cake, so called for its appearance, with an orange frosting!

DAFFODIL CAKE

9 egg whites
1-1/2 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract
1 cup sugar
1 cup flour, sifted
1/4 cup cornstarch
1 tsp baking powder
3 egg yolks
1/4 cup sugar
2 tsp orange rind
1 tsp orange extract.

Beat the egg yolks until thick; add the 1/4 cup sugar and beat until very light colored.  Add the orange extract and orange rind and set aside. (I added 3 drops of yellow food coloring because it didn't look yellow enough, and I didn't want my menfolk to complain about a lack of color).

Beat the egg whites with the cream of tartar, salt and vanilla until fluffy.  Add the 1 cup sugar a bit at a time and beat until stiff.  Sift together the flour, cornstarch and baking powder, and stir into the egg whites.  (OK, so I gently beat it in with my wire whisk attachment, and it worked fine.  But maybe you want to be a perfectionist about it.)  Take 1/3 of the egg white mixture and fold it into the egg yolk mixture.  Put alternating spoonsful of the white and yellow mixtures into a greased 10" tube pan (the recipe says ungreased, but I greased mine anyway), then bake at 350F for 28 to 35 minutes, until the cake tests done.  Turn upside down on a plate to cool before removing the pan from the cake.  Frost with Fannie's own Light Butter Frosting:

LIGHT BUTTER ORANGE FROSTING

1/4 cup butter at room temperature
1/2 cup confectioner's sugar
2 egg whites
1 tsp orange extract
1 tsp orange rind*
1 cup confectioner's sugar

Beat the 1/2 cup confectioners sugar with the butter until well combined, add orange peel if desired, and set aside.  Beat the egg whites until stiff with the orange extract, and beat in the 1 cup confectioners sugar.  Combine the egg white and butter mixtures, adding more confectioner's sugar if necessary to thicken.  Frost the sides and top of the cake.

The frosting was a little runny, even after I refrigerated it, and my dearly beloved and Ryan both opined that the orange rind in the frosting was a little bitter the first night (it mellowed the second day), so take that into consideration when making this.  But overall, they loved this cake.  And while not as "fat free" as Angel Food Cake, it's still not bad for you.

So, Louise, I'm linking this recipe up with you! 

Happy Wednesday, everyone!