"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Daffodil Cake Recipe

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This recipe for Daffodil Cake, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, July 2, 2006


1/2 cup flour
2/3 cup sifted flour
1 1/4 cup egg whites (9-11 eggs)
1/2 teaspoon salt
1 teaspoon cream of tartar
1 cup and 2 teaspoon sifted sugar
1/2 teaspoon vanilla
1/2 teaspoon orange extract
4 egg yolks

Sift flour once, measure, sift 4 more times. Beat egg whites in
large patter until foamy. Add salt and cream of tartar, and
continue beating until they hold up in peaks. Fold in 1/2 cup
flour and vanilla to the other. Fold in egg yolks, 2/3 cup flour,
and 1/2 teaspoon orange extract. Put by teaspoons into
ungreased angel food pan, alternating yellow and white
mixtures. Bake in slow oven (325F) 60 to 70 minutes. Invert
pan until cake is cold, then remove.




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