Daffodil Cake Recipe

Name: Daffodil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/4 cups sifted cake flour; 1 1/2 cups plus 2 tablespoons sugar, divided; 1 1/4 cups egg whites, at room temperature (about 10 eggs); 1 1/4 teaspoons salt; 1 1/2 teaspoons cream of tartar; 4 egg yolks; 1 teaspoon grated orange rind; 2 tablespoons orange juice; Orange Butter Frosting; 1/3 cup butter; 1/8 teaspoon salt; 2 tablespoons orange rind; 3 cups powdered sugar, sifted; 1/4 cup orange juice; 1 1/2 teaspoons lemon juice

Servings: persons

Cake
1 1/4 cups sifted cake flour
1 1/2 cups plus 2 tablespoons sugar, divided
1 1/4 cups egg whites, at room temperature (about 10 eggs)
1 1/4 teaspoons salt
1 1/2 teaspoons cream of tartar
4 egg yolks
1 teaspoon grated orange rind
2 tablespoons orange juice
Orange Butter Frosting
1/3 cup butter
1/8 teaspoon salt
2 tablespoons orange rind
3 cups powdered sugar, sifted
1/4 cup orange juice
1 1/2 teaspoons lemon juice

1
Preheat oven to 375u00b0F.
2
To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
3
Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
4
Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
5
To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
6
Frost sides and top of cake.

1183

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 1 1/4 cups sifted cake flour, 1 1/2 cups plus 2 tablespoons sugar, divided, 1 1/4 cups egg whites, at room temperature (about 10 eggs), and more.

Yes, Daffodil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Daffodil Cake

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