Daffodil (Jonquil) Cake
Lee Sturtevant
Daffodil (Jonquil) Cake
2 1/4 cups sifted Softasilk flour (low gluten cake flour)
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 cup shortening
1/4 cup orange juice
3/4 cup milk or water
grated rind of 1 orange (about 1 tsp.)
1/3 cup milk
2 eggs (1/3-1/2 cup)
Clear Orange Filling
1 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
1 cup orange juice
2 Tbsp. butter
2 Tbsp. grated orange rind
2 Tbsp. lemon juice
White Mountain Frosting
1/2 cup sugar
2 Tbsp. water
1/4 cup light corn syrup
2 egg whites (1/4 cup)
1 tsp. vanilla
yellow food color
Grease and flour 2 8 or 9" layer pans or 13x9" oblong panSift cake flour, all
purpose flour,. baking powder, baking soda and salt together into bowl Beat
together shortening, orange juice, milk or water and grated rind. Add to dry
ingredients Beat 2 min. Beat together milk and eggs and add to mixture. Beat 2
minutes. Pour into greased pans and bake at 350 F for layers 30-35 min or
oblong 40-45 min
Meanwhile make Clear Orange Filling Mix sugar, cornstarch and salt in saucepan
Stir orange juice in gradually andbring to boil over direct heat, stirring
constantly boil 1 min. Remove from heat. Stir in butter, grated orange rind,
lemon juice Let this cool a bit and spread it between the layers
Make White Mountain Frosting Mix sugar, water and light corn syrup in saucepan.
Cover saucepan, bring to rolling boil, remove cover and cook to 242 degrees or
until syrup spins a 6 to 8" thread. Just before syrup is ready, beat egg whites
until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream
into the beaten egg whites. Continue to beat until the frosting holds soft
peaks. Blend in vanilla This makes enough for 2 8 or 9" layers or 1 13x9" oblong
Tint the frosting with yellow food color The book says "pull frosting up over
filling in the shape of daffodil petals" If you know what daffodil petals look
like you're one up on me:
Hope this comes out well,
Lee Sturtevant
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