Daffodil Cake Recipe

Name: Daffodil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large egg whites; 1/2 teaspoon cream of tartar; 1/2 teaspoon vanilla extract; 2/3 cup sugar; 1/2 cup cake flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 6 large egg yolks; 2 tablespoons warm water; 1/2 cup cake flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup sugar; 4 teaspoons all-purpose flour; Pinch salt; 1 cup pineapple juice; 1 carton (8 ounces) frozen whipped topping, thawed

Servings: persons

6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup sugar
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 large egg yolks
2 tablespoons warm water
1/2 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup sugar
4 teaspoons all-purpose flour
Pinch salt
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside.
2
In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla.
3
Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely.
4
For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping.
5
Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.

916

kcal

Calories

Fat

122

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 19 ingredients. The key ingredients include: 6 large egg whites, 1/2 teaspoon cream of tartar, 1/2 teaspoon vanilla extract, 2/3 cup sugar, 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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