Daffodil Cake

Daffodil Cake

"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

1 h 5 m servings 176 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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 1 cup sugar, while continuing to beat until stiff peaks form.
  3. In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
  4. Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
  5. 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.
  6. 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.

Reviews

8
  1. 11 Ratings

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Most helpful positive review

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

Most helpful critical review

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 ...

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Most positive
Least positive
Newest

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

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

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.

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 ...

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 ...

Great cake for spring birthdays! My husband really enjoyed it. Yummy!

I recognized that the egg yolks need to be beaten separately on high speed for maybe five minutes until they are very pale yellow in color. This will enable the folding in process to go very eas...

I loved this! Such a simple cake, and very pretty. I didn’t frost it—just dusted the top with powdered sugar and served with whipped cream and strawberries. I used orange zest instead of orange ...

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