Daffodil Cake

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Most Helpful Positive Review

Jun 16, 2003

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

—SPOLIQUIN

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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....

—JEST4FUN98

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12 Ratings

Jun 16, 2003

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

—the allrecipes staff

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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.

—MWESOLOWSKI

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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.

—CHERYL M

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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!

—Susan

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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

—MEL4668

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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.

—Anita

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Nutrition

Calories
150 kcal
8%

Carbohydrates
28.3 g
9%

Cholesterol
88 mg
29%

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.

Nutritional Information

Daffodil Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 150
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.7g 3 %
Cholesterol 88mg 29 %
Sodium 126mg 5 %
** Potassium 96mg 3 %
Total Carbohydrates 28.3g 9 %
Dietary Fiber 0.2g < 1 %
Protein 4.8g 10 %
Sugars 18.1g
** Vitamin A 2 %
** Vitamin C 0 %
** Calcium 2 %
** Iron 11 %
** Thiamin 13 %
** Niacin 14 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 19 %

* 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.