Daffodil Cake Recipe - Allrecipes.com
Daffodil Cake Recipe
  • READY IN ABOUT hrs

Daffodil Cake

Recipe by  

"This is a great spring angel food type of cake made with two flavors of batter alternated in a tube pan."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
  2. In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in the sugar, while continuing to beat until stiff peaks form. Remove half of the whipped egg whites to a separate bowl.
  3. Fold 3/4 cup of cake flour, orange extract, and egg yolks into one half of the egg whites until evenly blended. Fold the remaining 1/2 cup of cake flour into the other bowl of egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
  4. Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
  5. Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2003

We have completely rewritten the directions to this recipe for clarity. Hopefully this will resolve problems experienced in previous reviews.

 
Most Helpful Critical Review
Jun 16, 2003

Well, this cake was a dismal failure for me. The flour/yolk/extract mixture was way too thick, and did not blend at all with the egg whites. (Was there some liquid missing?) I had to throw the whole mess away and have someone bring a store-brought dessert to Easter dinner. Guess I'll keep hunting for that perfect daffodil cake recipe....

 

12 Ratings

Jun 16, 2003

I LOVE THIS CAKE!!! It is so delicious and light and easy to make.

 
Jun 16, 2003

I loved this cake. It's just like a cake we used to buy at Easter-time at a local bakery that has since gone out of business. The lemon cream-cheese frosting was the perfect touch.

 
Jun 16, 2003

Not impressed at all.When you mix yolk mixture with whites, it doesn't blend well and is sort ot curdled.Is there some flour missing in the ingredients?I ended up throwing it out and making something else instead.

 
Jun 16, 2003

I had alot of trouble getting the yolks to blend well with the cake flour and then when I baked it, the yellow part of the cake was very dense and dry. The white part was very good (angel food consistency) and the cream cheese lemon frosting was delicious. We dipped strawberries in the extra frosty - yummy!

 
Jun 16, 2003

I am making this cake right now for Easter and I hope it turns out as great as it sounds. The recipe should mention when adding the egg whites to the flour and yolk mixture it turns out speckled with the egg and flour mixture or at least that's what happend for me. I hope that is what was supposed to happen. I've got my fingers crossed. Otherwise I can't wait to taste this cake. Thanks

 
Jun 16, 2003

First, the Lemon Cream Cheese Frosting is wonderful. However, the cake itself was not thrilling to me. It was flat. Either I over beat the eggs or something but it was not fluffy. Second, I would recommend using a nonstick coating spray in the pan. Especially if you do not have a nonstick tube pan. It did not come out clean. In fact, it broke.

 

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Nutrition

  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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