Daffodil Cake

Today it's five years since I said "auf wiedersehen" at the bedside of my father's home going. I prefer to use the German term because it speaks of a "seeing again".  At the memorial service we set the tables with daffodil plants that the family took home to plant . . . a reminder of the resurrection just like new life in spring. When I saw this recipe in an old Betty Crocker file, I had to post it, with a few personal adaptations, of course.

Ingredients:

• ¾ cup flour
• ¾ cup sugar
• 10 egg whites
• ¼ teaspoon salt
• 1/2 cup sugar
• 6 egg yolks
• 1 tablespoon lemon juice

Method:

1. Heat oven to 350° F.  Insert oven rack on bottom third of oven.
2. You will need three mixing bowls. In the first bowl, mix flour and ¾ cup sugar
3. In the second bowl, beat egg whites until frothy, add salt, and then gradually add sugar, beating until stiff. Fold in lemon juice.
4. In a small - third mixing bowl beat egg yolks well until thick and lemon colored. If you can get farm fresh eggs that have the dark yellow yolk, it helps to bring out the contrast in the yellow and white batters.
5. Sprinkle flour/sugar mixture into meringue, a few heaping tablespoons at a time, folding each amount in with rubber spatula.
6. Pour half of this white batter into the just emptied (flour/sugar) bowl. Gently fold egg yolks into one of the white batters.
7. Spoon yellow and white batters, alternately into un-greased tube or angel food pan.
8. Bake on lower part of oven about 40 – 45 minutes or until top springs back when lightly touched.
9. Invert pan on funnel or cooling rack and let hang until cooled. To un-mold, slide a thin sharp knife to cut around all of the edges and let it drop out upside down onto serving plate. Slide the same knife under the bottom of the cake, if your pan has a separate bottom.
10. Drizzle with orange glaze. Serve plain, with fruit, ice cream or sherbet.

  

Orange Glaze: (Mix)

•  1 cup confectioners sugar
• 1 tablespoon frozen orange juice 
•  warm water to blend, about 2 tablespoons