Easter Daffodil Cake Recipe

Name: Easter Daffodil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White part; 6 egg whites; 1/2 teaspoon cream of tartar; 2/3 cup sugar; 1 pinch salt; 1/2 teaspoon vanilla; 1/2 cup flour; 1/2 teaspoon baking powder; Yellow part; 6 egg yolks; 2 tablespoons hot water; 1 pinch salt; 1/2 cup sugar; 1/2 teaspoon vanilla; 1/2 cup cake flour; 1 teaspoon baking powder

Servings: persons

White part
6 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
1 pinch salt
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
Yellow part
6 egg yolks
2 tablespoons hot water
1 pinch salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup cake flour
1 teaspoon baking powder

1
White Part: Beat egg whites till stiff.
2
Add cream of tartar.
3
Fold in sugar, vanilla and flour sifted 3 times with baking powder and salt.
4
Put in bottom of greased angel cake pan.
5
Yellow Part: Beat egg yolks with hot water and salt until light and lemon coloured.
6
Add sugar, vanilla and flour sifted three times with baking powder.
7
Add on top of white part and bake in oven at 375 degrees for about 35 minutes.

771

kcal

Calories

Fat

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: White part, 6 egg whites, 1/2 teaspoon cream of tartar, 2/3 cup sugar, and more.

Yes, Easter 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.

Easter Daffodil Cake

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