Lemon Daffodil Cake Recipe

Name: Lemon Daffodil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups large egg whites (about 9), room temperature; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1-1/3 cups sugar; 1 cup all-purpose flour; 1/2 teaspoon vanilla extract; 4 large egg yolks, room temperature; 1/4 teaspoon almond extract; 1 tablespoon unflavored gelatin; 3/4 cup cold water, divided; 1 cup sugar; 3 tablespoons cornstarch; 4 large egg yolks, beaten; 1/3 cup butter; 2 tablespoons grated lemon zest; 1/2 cup lemon juice; 1 cup heavy whipping cream, whipped

Servings: persons

1-1/4 cups large egg whites (about 9), room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
1-1/3 cups sugar
1 cup all-purpose flour
1/2 teaspoon vanilla extract
4 large egg yolks, room temperature
1/4 teaspoon almond extract
1 tablespoon unflavored gelatin
3/4 cup cold water, divided
1 cup sugar
3 tablespoons cornstarch
4 large egg yolks, beaten
1/3 cup butter
2 tablespoons grated lemon zest
1/2 cup lemon juice
1 cup heavy whipping cream, whipped

1
In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter.
2
Alternately spoon batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325u00b0 for 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely.
3
For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice and softened gelatin until gelatin is dissolved.
4
Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes.
5
Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator.

1124

kcal

Calories

Fat

116

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 17 ingredients. The key ingredients include: 1-1/4 cups large egg whites (about 9), room temperature, 1 teaspoon cream of tartar, 1/2 teaspoon salt, 1-1/3 cups sugar, and more.

Yes, Lemon 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.

Lemon Daffodil Cake

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