I made a similar cake from a Better Homes & Gardens Cookbook, circa 1953. You mix one batter, but get both angel cake and orange sponge.
DAISY MARBLE CAKE
1 cup plus 2 tbsp. sifted cake flour, divided use
1 1/2 cups sugar, divided use
1 1/3 cups (11) egg whites
1 1/4 tsp. cream of tartar
1/4 tsp. salt
4 well-beaten egg yolks
2 Tbsp. orange juice
1 tsp. grated orange peel
1/2 tsp. vanilla
Preheat oven to 375 degrees F.
Sift 1 cup flour with 1/2 cup sugar; set aside.
Beat egg whites with cream of tartar and salt till soft peaks form. Gradually add remaining 1 cup sugar to egg whites, beating till stiff peaks form. Sift about 1/4 of flour mixture over whites; fold in lightly. Fold in remaining flour mixture by thirds. Divide batter into 2 parts; set aside.
Add orange juice and peel to egg yolks; beat until very thick and lemon-colored. Fold egg-yolk mixture and remaining 2 tablespoons flour into HALF of the batter. Fold the vanilla into OTHER HALF of batter. Spoon batters alternately into ungreased 10-inch tube pan.
Bake in moderate (375 degree) oven about 35 minutes or till done. Invert pan; cool.
If desired, frost with Seven-minute Frosting; sprinkle with flaked or shredded coconut. Coconut can be tinted yellow.
DAISY MARBLE CAKE
1 cup plus 2 tbsp. sifted cake flour, divided use
1 1/2 cups sugar, divided use
1 1/3 cups (11) egg whites
1 1/4 tsp. cream of tartar
1/4 tsp. salt
4 well-beaten egg yolks
2 Tbsp. orange juice
1 tsp. grated orange peel
1/2 tsp. vanilla
Preheat oven to 375 degrees F.
Sift 1 cup flour with 1/2 cup sugar; set aside.
Beat egg whites with cream of tartar and salt till soft peaks form. Gradually add remaining 1 cup sugar to egg whites, beating till stiff peaks form. Sift about 1/4 of flour mixture over whites; fold in lightly. Fold in remaining flour mixture by thirds. Divide batter into 2 parts; set aside.
Add orange juice and peel to egg yolks; beat until very thick and lemon-colored. Fold egg-yolk mixture and remaining 2 tablespoons flour into HALF of the batter. Fold the vanilla into OTHER HALF of batter. Spoon batters alternately into ungreased 10-inch tube pan.
Bake in moderate (375 degree) oven about 35 minutes or till done. Invert pan; cool.
If desired, frost with Seven-minute Frosting; sprinkle with flaked or shredded coconut. Coconut can be tinted yellow.
MsgID: 016464
Shared by:In reply to: ISO: Party Cake from McCall's magazine
Board: Vintage Recipes at Recipelink.com
Shared by:
Board: Vintage Recipes at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Party Cake from McCall's magazine |
burgie2 Washington | |
2 | Recipe: Mccall's Best Daffodil Cake (marbled lemon sponge cake and angel food cake, 1970's) |
Ginny NJ | |
3 | Recipe(tried): Daffodil or Daisy Cake |
4 | Recipe(tried): Mccall's Best Daffodil Cake - Perfect Recipe! |
Linda, Ontario, Canada | |
5 | Recipe(tried): McCall's Best Daffodil Cake (1970's) |
LegMassageGoddess |
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Pumpkin Cupcakes
- Surprise Lemon Pudding Under Golden Cake Topping
- Coconut Snowballs with Whipped Cream Frosting (using cake mix)
- Apple Hill Cake
- Banana Walnut Upside-Down Cake
- Velvet Fig Cake with Spicy Confectioner's Sugar Frosting (using fresh figs)
- Cardamom Cream Cake (Scandinavian)
- Upside-down Fresh Fig Cake
- Chocolate Cream Cheese Cupcakes with Chocolate Frosting
- Bresse Farmhouse Chocolate Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute