*  Exported from  MasterCook  *

                           Daffodil Cake (Lime)

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CAKE-----
   1      cup           Cake flour -- unsifted (not
                        self-rising)
     3/4  cup           Sugar -- divided
     1/8  teaspoon      Salt
   7      large         Egg yolks
   1      teaspoon      Vanilla extract
  10      large         Egg whites
   1      teaspoon      Cream of tartar
                        -----LIME CREAM-----
   2      large         Eggs
   2      large         Egg yolks
     1/2  cup           Plus 3 tbsp. sugar -- divided
   6      tablespoons   Fresh lime juice
   2      teaspoons     Lime peel -- grated
     1/2  cup           Unsalted butter -- cut into
                        small pieces (no subs.)
   1      cup           Heavy or whipping cream
     1/2  teaspoon      Vanilla extract
                        * * * * * * * * * * * * * *
   1      cup           Shredded coconut -- toasted
   2                    Kiwifruits -- peeled and
                        sliced thin

Heat oven to 350 degrees F. 
 Position rack in lower third of oven.

 Combine flour, 1/4 cup sugar and salt in bowl; divide in half and set aside.  
Whisk together egg yolks and vanilla in another bowl.

 Beat egg white in large mixer bowl at medium speed until frothy. 
Add cream of tartar; continue to beat until soft peaks form.
 Gradually add remaining 1/2 cup sugar; continue to beat until whites are stiff but not dry.

 Gently fold half the beaten egg whites into the egg yolks.
 Fold half the flour mixture into the yolks and half into the remaining whites. 
Spoon dollops of white and yellow batters alternately into
 ungreased 10-inch tube pan with removable bottom.

 Bake 40 to 45 minutes until toothpick inserted in center comes out clean. 
 Invert pan into the neck of a bottle; let hang to cool completely.

 Make Lime Cream:  Meanwhile, whisk together eggs and egg yolks in a medium saucepan. 
 Whisk in 1/2 cup sugar, lime juice and peel. Add butter and cook over medium heat, 
stirring constantly, until mixture begins to thicken and temperature
 on candy thermometer reads 140 degrees F., about 5 minutes. 
 Do not boil.

 Strain lime mixture through sieve into bowl.
Cover surface with plastic wrap, 
poking a few holes in wrap to all steam to escape.
 Refrigerate until cold, 2 hours.

 Beat cream, vanilla and remaining 3 tbsp. sugar in bowl until stiff peaks form. 
 Fold one quarter of whipped cream into lime mixture,
 then fold in remaining whipped cream.

Remove cake from pan.  Slice the cake evenly into 3 layers.
 (To get 3 equal layers for the cake without tearing or breaking the cake:
 Before cutting, mark each layer with toothpicks, placing them about 2 inches apart. 
 With toothpicks as a guide, slice through with a long serrated knife
 using a gentle back-and forth motion).

 Arrange bottom layer on a plate.

 Spoon 3/4 cup Lime Cream into pastry bag fitted with 1/2-inch star tip; set aside. 
 Spread a thin layer of Lime Cream over bottom layer. 
Top with second layer of cake. 
 Repeat with cream and third layer. 
Top with second layer of cake. 
 Repeat with cream and third layer.
 Frost the top and side of cake with remaining Lime Cream. 
Pat coconut onto top and side.

 Pipe decorative border at bottom of cake.
 Garnish with sliced kiwifruit. 
 Refrigerate 30 minutes before serving.

 Per serving:  375 calories, 23 g total fat, 14 g saturated fat,
 243 mg cholesterol 96 mg sodium, 34 g carbohydrates, 8 g protein.

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