Recipe by Carol
"This is a great spring angel food type of cake made with two flavors of batter alternated in a tube pan."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cream of tartar
1 1/4 cups
sifted cake flour
sifted cake flour
We have completely rewritten the directions to this recipe for clarity. Hopefully this will resolve problems experienced in previous reviews.
Well, this cake was a dismal failure for me. The flour/yolk/extract mixture was way too thick, and did not blend at all with the egg whites. (Was there some liquid missing?) I had to throw the whole mess away and have someone bring a store-brought dessert to Easter dinner. Guess I'll keep hunting for that perfect daffodil cake recipe....
I LOVE THIS CAKE!!! It is so delicious and light and easy to make.
I loved this cake. It's just like a cake we used to buy at Easter-time at a local bakery that has since gone out of business. The lemon cream-cheese frosting was the perfect touch.
Not impressed at all.When you mix yolk mixture with whites, it doesn't blend well and is sort ot curdled.Is there some flour missing in the ingredients?I ended up throwing it out and making something else instead.
I had alot of trouble getting the yolks to blend well with the cake flour and then when I baked it, the yellow part of the cake was very dense and dry. The white part was very good (angel food consistency) and the cream cheese lemon frosting was delicious. We dipped strawberries in the extra frosty - yummy!
I am making this cake right now for Easter and I hope it turns out as great as it sounds. The recipe should mention when adding the egg whites to the flour and yolk mixture it turns out speckled with the egg and flour mixture or at least that's what happend for me. I hope that is what was supposed to happen. I've got my fingers crossed. Otherwise I can't wait to taste this cake. Thanks
First, the Lemon Cream Cheese Frosting is wonderful. However, the cake itself was not thrilling to me. It was flat. Either I over beat the eggs or something but it was not fluffy. Second, I would recommend using a nonstick coating spray in the pan. Especially if you do not have a nonstick tube pan. It did not come out clean. In fact, it broke.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 18
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A classic recipe for a cream cheese pound cake.
See how to make a moist, delicious pistachio cake.
Tender and moist cake with rhubarb.