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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center. Ingredients:
6 egg whites |
1/2 teaspoon cream of tartar |
1/2 teaspoon vanilla extract |
2/3 cup sugar |
1/2 cup cake flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
yellow cake: |
6 egg yolks |
2 tablespoons warm water |
1/2 cup cake flour |
1/2 cup sugar |
1 teaspoon baking powder |
1/8 teaspoon salt |
1/2 teaspoon vanilla extract |
frosting: |
1/2 cup sugar |
4 teaspoons king arthur unbleached all-purpose flour |
pinch salt |
1 cup pineapple juice |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside.
2. In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla.
3. Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately invert pan; cool completely.
4. For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping.
5. Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator. Yield: 12 servings.
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