MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Daffodil Sponge Cake
Categories: Cakes, Desserts, Citrus
Yield: 9 Servings
1 c Cake flour; sifted
1/2 c Sugar; divided
4 Egg yolks
1/2 ts Lemon extract
10 Egg whites
1 ts Cream of tartar
1/2 ts Salt
3/4 c Sugar
1/2 ts Vanilla extract
Sift flour and 1/2 cup sugar together 3 times; set
aside. Beat egg yolks at high speed of an electric mixer
4 minutes or until thick and lemon colored. Add lemon
extract; beat at medium speed an additional 5 minutes or
until thick. Set aside. Beat egg whites until foamy. Add
cream of tartar and salt; beat until soft peaks form.
Add 3/4 cup sugar, 2 tablespoons at a time; continue
beating until stiff peaks form. Sprinkle one-fourth of
flour mixture over egg whites; gently fold it in. Repeat
procedure with remaining flour, adding one-fourth of the
mixture at a time.
Divide egg white mixture in half. Fold vanilla into half
of egg white mixture. Gently fold beaten egg yolks into
remaining egg white mixture. Pour half of yellow mixture
into an ungreased 10-inch tube pan; then gently add half
of white mixture. Repeat procedure with remaining
mixtures. Gently swirl batters with a knife to create
marble effect. Bake @ 350┬║F/175┬║C for 45 to 50 minutes
or until cake springs back when lightly touched. Invert
pan carefully. Let cake cool in pan 40 minutes. Loosen
cake from sides of pan using a narrow metal spatula;
remove from pan.
Yield: one 10" cake.
Recipe by: Southern Living
From: http://www.recipesource.com
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