Betty's Southern Daffodil Cake
19.7 هزار بار بازدید -
11 سال پیش
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Betty demonstrates how to make
Betty demonstrates how to make Southern Daffodil Cake for Easter dinner. This is a lovely springtime cake that is great for family gatherings.
Southern Daffodil Cake
2 sticks butter, softened
2 cups sugar
4 eggs, separated
2 2/3 cups cake flour
4 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Filling Ingredients:
one 20-ounce can crushed pineapple, drained well, reserving 1 ½ cups pineapple juice and drained pineapple
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
reserved 1 ½ cups pineapple juice
reserved crushed pineapple
1 tablespoon butter
2/3 cup angel flake coconut
Creamy Buttercream Frosting--Recipe for this particular frosting will be the next uploaded video in Betty's Kitchen, although there are other buttercream frostings in Betty's Kitchen to choose from.)
In a large bowl, use an electric mixer on low speed to mix 2 sticks butter and 2 cups sugar. Separate eggs, reserving yolks and beating whites until stiff. Beat egg yolks into butter mixture one at a time, beating well after each addition. In a separate bowl, stir together cake flour, baking powder, and 1/8 teaspoon salt. In a measuring cup, mix vanilla extract with milk. Add flour mixture to batter, alternately with milk mixture, beginning and ending with the flour mixture. Gently fold in stiffly beaten egg whites. Pour batter into three 9-inch cake pans that have been buttered and floured. Bake at 350 degrees (F) for about 25 minutes, until toothpick inserted in the center comes out clean. While cake is baking, make filling: In a pot, mix together 1 cup sugar, cornstarch, 1/8 teaspoon salt, and 1 ½ cups reserved pineapple juice. Cook over low to medium heat for a few minutes, until mixture is thickened and clear. Remove from heat and stir in 1 tablespoon butter, reserved crushed pineapple, and angel flake coconut. Place filling in refrigerator to chill. Meanwhile, when cake layers are done, remove from oven and cool in pans on cooling racks for 5 minutes. Remove from pans and cool on cooling racks to room temperature. Place cake layers in refrigerator to chill. When filling and cake layers have chilled, assemble Daffodil Cake on a cake plate or stand, spreading filling between layers (but not on top). Serve as is, or ice with Creamy Buttercream Frosting (which will be the next uploaded video in Betty's Kitchen) or other Buttercream Frosting. Chill finished cake until ready to serve. YUMMY! I hope you and your family enjoy this cake as much as my family does! Love, Betty :)
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Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
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11 سال پیش
در تاریخ 1393/01/12 منتشر شده
است.
19,720
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