Irish Daffodil Cake with Lemon Sauce

Instead of Pistachio Pudding for your St Patrick's Day dessert, why not try this dessert instead?

For Yellow Cake batter:

INGREDIENTS
¾ cup flour

1 tsp baking powder

6 large egg yolks

2 Tbsp lemon juice

1 Tbsp ice water

½ cup sugar

DIRECTIONS
Sift flour and baking powder together two or three times. In a separate bowl, beat the egg yolks, lemon juice and water, for approximately 5 minutes or until thick. Gradually mix in the sugar. Add flour by sifting ¼ c. at a time into the batter, folding the flour in carefully.

*

For White Cake batter:

INGREDIENTS

½ cup flour

½ cup powdered sugar

6 large egg whites

½ tsp cream of tartar

½ tsp vanilla extract

dash of salt

½ cup sugar

DIRECTIONS
Sift flour and powdered sugar together two or three times. Beat egg whites on medium speed, until frothy at first. Then add cream of tartar, vanilla extract, and salt. Beat the egg whites until soft peaks form and gradually beat in the sugar until dissolved. Add flour as you did for the yellow cake mix.

*

Bake:
Layer the cake batters into an ungreased tube pan, either randomly or with one color on top and one on the bottom. Bake at 350 F for 30-35 minutes. Invert pan onto wire rack and allow to cool for at least 15 minutes.

Presentation:

Remove cake from pan and transfer to a pretty platter. Dust the cake with powdered sugar and serve with Lemon Sauce.

For Lemon Sauce:

INGREDIENTS
½. c. sugar

1 Tbs. corn starch

1 c. boiling water

1/3 c. lemon juice

1 tsp. grated lemon peel

1-2 Tbs. unsalted butter

dash of salt

DIRECTIONS
Mix sugar and corn starch together over medium heat, then gradually add the boiling water. Bring to boil and continue to cook for approximately five minutes. Remove from heat and add remaining ingredients. *

Recipe Source: Michelle Jones