Daffodil Cake Recipe

Prep Time:

20 mins

Total Time:

55 mins

Servings:

10 to 12

Much like its namesake flower, the daffodil cake is a cheerful sign that warmer days are ahead. It’s a vintage recipe thought to date back to the 1930s and a clever variation on the angel food cakes that were so popular at that time. Here's how it works: half of the batter is ethereal angel food; the other half is enriched with egg yolks and the zest and juice of an orange and a lemon. After layering both in a tube pan and baking, you pour the tart, citrusy glaze on top to create a dessert that will rouse your taste buds—and brighten any gathering.

This daffodil cake is best the day it's made but can be stored at room temperature up to 1 day.

Directions

Preheat oven; sift dry ingredients:

Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment.
Beat egg yolks with sugar:

Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
Beat egg whites:

In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl.
Sift dry ingredients over egg white mixture in thirds:

Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
Assemble cake and bake:

Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
Invert cake pan, cool and release from pan:

Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
Make glaze and pour over cake:

Whisk together all ingredients to create a thick but pourable glaze. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.

If glaze is too thick, whisk in more lemon juice, 1 teaspoon at a time; if glaze is too thin, whisk in more confectioners' sugar.

Daffodil Cake

Directions

Preheat oven; sift dry ingredients:

Beat egg yolks with sugar:

Beat egg whites:

Sift dry ingredients over egg white mixture in thirds:

Assemble cake and bake:

Invert cake pan, cool and release from pan:

Make glaze and pour over cake:

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