Lemon Scented Daffodil Cake Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, prepare pudding according to package directions, reducing water to 2 cups. Transfer to a large bowl; cover and cool to room temperature., Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in flour, 1/4 cup at a time., Divide mixture in half. Fold vanilla into 1 portion; set aside. In another bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter., Alternately spoon white and yellow batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Using a whisk, fold into cooled pudding. Cover and refrigerate until chilled., Cut six marshmallows with a 1-1/4-in. scalloped round cookie cutter; cut holes in the centers with an apple corer or 3/4-in. round cutter. Brush tops with warm corn syrup; dip tops and sides in sugar. Cut 15 marshmallows with a 2-in. teardrop-shaped cookie cutter; brush with corn syrup and coat with sugar., Run a knife around sides and center tube of pan. Remove cake to a serving plate; split into two horizontal layers. Spread pudding mixture between layers and over top and sides of cake. Just before serving, decorate with cutouts to make daffodils.

Steps:

• Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes.

Steps:

• Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
• Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
• Pour crushed pineapple with juice over the cake in the pan.
• Fold 1 package lemon instant pudding into 1 1/2 cups milk.
• Fold this into 1 small carton Cool Whip.
• Spread over cake.
• Top with coconut! (optional).

Steps:

• For the Cake: Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment. Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
• In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl. Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
• Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
• Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
• For the Glaze: Whisk together all ingredients to create a thick but pourable glaze. If too thick, whisk in more lemon juice, 1 teaspoon at a time; if too thin, more confectioners' sugar. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.

Steps:

• Preheat oven to 375°F.
• To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
• Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
• Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
• To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
• Frost sides and top of cake.

Steps:

• White Batter:Sift cake flour and powdered sugar together 6 times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in sugar. Sift 1/4 of the flour mixture at a time over egg mixture; fold in.Yellow Batter:Sift cake flour and baking powder together 6 times. Beat egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in sugar. Sift 1/4 flour mixture at a time over egg mixture; fold in. Alternately spoon Yellow and White Batters into an ungreased 9- or 10-inch tube pan. Bake at 375° for 35-40 minutes. Invert and cool. Dust with powdered sugar; serve with Lemon Sauce.Lemon Sauce:In a medium saucepan, mix together sugar and cornstarch. Gradually add boiling water. Boil 5 minutes. Remove from heat, and add fresh lemon juice, zest, butter, and salt.

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325°F. Prepare angel food cake batter according to directions. Angel food cake: (If your angel food cake pan does not have a removable bottom, line the bottom of the pan with parchment paper. In either case, do not grease the pan (or the paper). Whisk flour and salt in bowl. Process sugar in food processor until fine and powdery, about 1 minute. Reserve half of sugar in small bowl. Add flour mixture to food processor with remaining sugar and process until aerated, about 1 minute. BEAT WHITES With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. Increase speed to medium-high. With motor running, slowly add reserved sugar and beat until soft peaks form, about 6 minutes. Add vanilla and mix until incorporated. Sift and fold: Sift flour mixture over egg whites in 3 additions, folding gently with rubber spatula after each addition until incorporated. Daffodil cake: Place one-third of the angel food cake batter (about 3 cups) in medium bowl and set aside. Gently scrape remaining batter into 12-cup ungreased tube pan. Add yolks and extract to reserved batter and gently fold mixture with rubber spatula until combined. Scrape into tube pan over top of plain batter. Pull spatula or knife through batters. Bake until toothpick inserted into center of cake comes out clean with no crumbs attached, 40 to 45 minutes. Cool, inverted in cake pan, to room temperature, about 3 hours. To unmold, run knife along interior of pan and invert cake onto serving platter. Glaze: Whisk cream cheese and orange juice concentrate in medium bowl until smooth. Add confectioners' sugar and continue whisking until no lumps remain. Drizzle over top of cooled cake, letting glaze drip down sides. Let glaze set, about 30 minutes. Serve.