Irish Daffodil Cake served with Lemon Sauce
by Michelle Jones

It's time to celebrate St. Patrick's Day again, time for Irish stew, soda bread and cute little shamrock decorations all over the house. But it doesn't have to be green to be Irish! If you'd like to try something new this year, instead of adding a drop of food coloring to that package of pudding mix, why not try this fancy dessert instead? This is my recipe version for a special Irish Inn dessert, and I just know you will love it!

Yellow cake

¾ c. flour
1 tsp. baking powder
6 large egg yolks
2 Tbs. lemon juice
1 Tbs. ice water
½ c. sugar

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.

White cake

½ c. flour
½ c. powdered sugar
6 large egg whites
½ tsp. cream of tartar
½ tsp. vanilla extract
dash of salt
½ c. sugar

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.

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

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

Lemon Sauce

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

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.

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