Daffodil Cake
Submitted by catface
A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.
YIELD
12 servingsPREP
25 minCOOK
50 minREADY
1 hrsDaffodil cake is one of the prettiest things you can pull from an oven. Two batters, one snowy white from whipped egg whites and one sunny yellow from beaten yolks and lemon zest, get spooned into a tube pan and swirled together.
The result is a tall, cloud-light cake with a marbled interior that looks like springtime.
It’s an angel food cake at heart, so the texture is soft and airy with zero butter in the batter. The lemon glaze drizzled on top adds a sweet-tart finish that ties the whole thing together.
Kitchen Tips
- Beat the egg whites to very stiff peaks. Soft, floppy whites mean a flat cake.
- Fold the flour in gently, a quarter at a time. Aggressive mixing deflates all the air you just whipped in.
- Use an ungreased tube pan. The batter needs to grip the sides to rise properly.
- Invert the pan immediately after baking and let it cool upside down. This prevents the cake from collapsing under its own weight.
- The glaze goes on while the cake is still slightly warm so it soaks in a little.
Ingredients
Directions
Bake at 375℉ (190℃).
Sift the flour and ¾ cup of the sugar together three times.
In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form.
Gradually beat in 1 cup sugar and continue to beat until very stiff peaks form.
Sift about ¼ of the flour mixture over the egg whites, gently folding.
Repeat with remaining flour mixture, ¼ at a time.
Fold in vanilla.
Remove one-third of the batter and set aside.
In a separate bowl, beat egg yolks, 2 T. flour and 2 tablespoon sugar until thick and pale yellow.
Stir in the lemon peel. Fold about ½ cup of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter.
Spoon white and yellow batters alternately into an ungreased tube pan.
Run knife gently through batter to eliminate air pockets and to swirl the batters.
Bake in lower third of oven for 35 to 40 mins.
Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.
Glaze: Cook sugar, cornstarch and water over medium heat until smooth and thickened.
Add lemon peel, juice and butter and heat until warm.
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