pwhayes posted 06-02-99
Lemon Daffodil Torte
submitted by pwhayes
Catagory: Cakes
1 (14 oz) can condensed milk
1/2 cup lemon juice
1/2 tsp grated lemon rind
Yellow food coloring (optional)
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 and 1/2 cups sugar
3/4 cup crisco shortening
2 tsp vanilla
1 cup milk
4 egg whites
Creamy White Frosting
3/4 cups flaked coconut (optional)
Preheat oven to 350. In medium bowl, combine condensed milk, lemon juice, rind and food coloring (ifdesired). Chill. Meanwhile, combine flour, baking powder and salt.
In large bowl, beat sugar, shortening and vanilla until fluffy. Add flour mixture alternately with milk, beating well. In small bowl, beat egg whites until stiff but not dry. Fold into batter.
Spread into 2 greased and floured 8 or 9 inch cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pans; cool completely.
Split each layer horizonally into two layers. Spread about 1/2 cup of lemon mixture between each layer and on top to within 1 inch of edge. Frost side and 1-inch rim. Coat side of cake with coconut. Store covered in refrigerator.
Creamy White Frosting
3 cups confectioners' sugar (sifted if lumpy)
2/3 cup crisco shortening
2 tablespoons milk
1 tsp vanilla
Mix all ingredients and beat on medium speed until smooth. Add extra milk if needed for desired consistency.
TIP: To split cakes layer, measure halfway up side and mark with toothpicks. Using long piece of thread, rest o toothpicks, cross thread and pull through.