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Daffodil (Jonquil) Cake

2 1/4 cups sifted 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)

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

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 minutes. 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 minutes.

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

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. Pull frosting up over filling in
the shape of daffodil petals.


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