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Home > Holidays > Easter > Recipes - Desserts > Flowering Lily Cake

Use a fluted tube pan to create this cake in flower-like form.

Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts

Flowering Lily Cake

Ingredients:

• 6 eggs, separated
• 1/2 t cream of tartar
• 1 t vanilla extract, divided
• 1 2/3 C sugar, divided
• 1 C of cake flour, divided
• 1 1/2 t baking powder, divided
• 1 t salt, divided
• 2 T of warm water
• 4 t all purpose flour
• 1 C pineapple juice
• 1 (8 oz.) container frozen shipped topping, thawed

Preparation:

1. Place the egg whites into a mixing bowl and leave undisturbed for 30 minutes.
2. Add the cream of tartar and 1/2 t of vanilla extract to the egg whites.
3. Beat on medium speed with an electric mixer until frothy.
4. Gradually beat in 2/3 C of sugar 1 T at a time until soft peaks form.
5. In a large mixing bowl combine together 1/2 C of cake flour, 1/2 t baking powder and 1/2 t of salt until incorporated together well.
6. Fold the flour mixture into the egg mixture until well combined.
7. In a separate mixing bowl beat the egg yolks and water until the mixture becomes thick and lemon in color.
8. Toss together the remaining cake flour, 1/2 C of sugar, the remaining baking powder and 1/8 t of salt in a separate bowl.
9. Gradually beat the flour mixture into the egg yolk mixture until well combined.
10. Beat in the remaining vanilla.
11. Adjust the oven temperature to 350 degrees and allow the oven to preheat.
12. Spread 1/2 of the white cake batter into an ungreased 10 in. tube pan.
13. Spread 1/2 of the yellow cake batter over the white cake batter.
14. Add two more layers, first the white and then the yellow.
15. Bake 38 minutes or until a toothpick inserted in the center comes out clean.
16. Place the remaining sugar into a saucepan.
17. Add the all purpose flour and the remaining salt to the sugar.
18. Stir in the pineapple juice until all the ingredients are incorporated together well.
19. Place the saucepan over medium heat and bring the mixture to a boil
20. Cook, stirring constantly for 2 minutes or until the frosting thickens.
21. Remove the saucepan from the heat and allow the frosting to cool.
22. When the frosting has cooled fold in the whipped topping.
23. Frost the entire cake with the prepared frosting.

    Makes 12 servings

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