Thursday, September 10, 2009

McCall's Best Daffodil Cake!

Getting ready to send my food entry for the Kansas State Fair. Thought I'd share the recipe!

McCall’s Best Daffodil Cake


White Batter:

1 3/4 cups egg whites (12-14)

1 1/4 cups sifted cake flour

1 1/2 cups sugar

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

Yellow Batter:

5 egg yolks

2 tablespoons cake flour

2 tablespoons sugar

2 tablespoons grated lemon peel

Confectioners’ sugar (optional)

Preparation Instructions:

Make white batter: In large bowl, let whites warm to room temperature 1 hour. Sift 1 1/4 cups flour with 1/2 cup sugar; resift three times. With electric mixer at high speed, beat whites with salt and cream of tartar until soft peaks form when beater is slowly raised. Beat in 1 cup sugar, 1/4 cup at a time, beating well after each addition. Beat until stiff peaks form when beater is slowly raised. With wire whisk, fold vanilla into egg whites until combined. Sift flour mixture, one fourth at a time, over egg whites. With wire whisk, using and under-and-over motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition. Fold ten more strokes, to blend completely. Turn one third batter into medium bowl. Preheat oven to 375 degrees.

Make yellow batter: In small bowl, combine yolks, cake flour and sugar. With mixer at high speed, beat until very thick. Add lemon peel. With wire whisk, using and under-and-over motion, fold yolk mixture into reserved one third batter with 15 strokes.

For marbling, spoon batters alternately into an ungreased 10 inch tube pan, ending with white batter on top. With knife, cut through batter twice. With rubber scraper, gently spread batter in pan until it is smooth on top and touches side of pan all around.

Bake on lower oven rack 35 to 40 minutes, or until cake springs back when pressed with fingertip. Invert pan over neck of bottle to cool 2 hours. With spatula, loosen cake from pan; remove. Sprinkle with confectioners' sugar, if desired. Serve 10.

Friday, July 24, 2009

Princess and The Pea Cake

Chocolate Angel Food Cake

Chocolate Angel Food Cake

Recipe from a newspaper clipping from 1962. Origin unknown.

Heat oven to 375 degrees. Use 9 inch tube pan (do not grease).


3/4 cup sifted cake flour

1 1/2 cup sifted confectioners sugars

1 1/2 teaspoon cream of tartar

1 cup granulated sugar

1/4 cup cocoa

1 1/2 cups egg whites (about 12)

1/4 teaspoon salt

1 1/2 teaspoon vanilla


1. Sift flour, cocoa and powdered sugar together three times. Set aside.

2. Measure egg whites, cream of tartar and salt into a large mixing bowl. Beat with an electric mixer until foamy.

3. Gradually add granulated sugar, 2 tablespoons at a time. Continue beating until meringue holds stiff peaks.

4. Fold in vanilla.

5. Gradually sift flour-sugar mixture over the meringue. Fold in gently just until the flour-sugar mixture disappears.

6. Push batter into ungreased tube pan.

7. Gently cut through batter with knife.

8. Bake 30-35 minutes or until top springs back when lightly touched.

9. Invert on a bottle. Let hang to cool.

Tuesday, July 14, 2009

Marshall County Fair is just 3 days away!