Daffodil Cake Recipe

Name: Daffodil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. cake flour or all-purpose flour; 1 3/4 c. sugar; 1 3/4 c. egg whites (12 to 13 eggs); 1 1/2 tsp. cream of tartar; 1/4 tsp. salt; 1 1/2 tsp. vanilla; 5 egg yolks; 2 Tbsp. cake flour or all-purpose flour; 2 Tbsp. sugar; 1 Tbsp. grated lemon peel

Servings: persons

1 1/4 c. cake flour or all-purpose flour
1 3/4 c. sugar
1 3/4 c. egg whites (12 to 13 eggs)
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
5 egg yolks
2 Tbsp. cake flour or all-purpose flour
2 Tbsp. sugar
1 Tbsp. grated lemon peel

1
Sift flour and 3/4 cup sugar three times.
2
Reserve.
3
Beat egg whites, cream of tartar and salt in large bowl until soft peaks form, 2 minutes.
4
Gradually beat in 1 cup sugar to form stiff peaks, 3 to 4 minutes.
5
Gently fold 1/2 cup flour mixture into whites.
6
Repeat with remaining flour mixture, 1/2 cup at a time. Add vanilla.
7
Remove 1/3 batter to medium-size bowl.
8
Beat yolks, 2 tablespoons flour and 2 tablespoons sugar in bowl until pale yellow and ribbony, for about 2 to 3 minutes.
9
Stir in peel.
10
Fold yolk mixture into reserved egg white batter mixture.

1078

kcal

Calories

Fat

178

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 10 ingredients. The key ingredients include: 1 1/4 c. cake flour or all-purpose flour, 1 3/4 c. sugar, 1 3/4 c. egg whites (12 to 13 eggs), 1 1/2 tsp. cream of tartar, 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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