Daffodil Cake is a vintage dessert that beautifully combines the lightness of angel food cake with the richness of sponge cake. Its distinctive marbled appearance, featuring both white and yellow layers, resembles the cheerful daffodil flower, making it a perfect treat for spring celebrations.
Why You’ll Love This Recipe
This cake offers a harmonious blend of textures and flavors. The airy angel food cake layers provide a delicate sweetness, while the sponge cake layers, enriched with egg yolks and citrus zest, add a subtle richness and refreshing citrus notes. The combination creates a visually stunning and delicious dessert that’s sure to impress at any gathering.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Cake Flour: Provides a tender crumb; sifted for lightness.
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Granulated Sugar: Sweetens both the meringue and sponge batters.
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Eggs: Twelve large eggs, separated into whites and yolks, at room temperature.
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Cream of Tartar: Stabilizes the egg whites for the meringue.
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Salt: Enhances flavor.
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Citrus Zest and Juice: Lemon and orange zest and juice add bright, fresh flavors.
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Vanilla Extract: Adds depth to the angel food batter.
Directions
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Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Ensure your 10-inch angel food cake pan is clean and ungreased.
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Sift Dry Ingredients: Sift together cake flour, a portion of the sugar, and salt onto a piece of parchment paper.
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Make the Meringue: In a large bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks are achieved.
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Prepare the Egg Yolk Mixture: In a separate bowl, beat egg yolks with sugar until thick and lemon-colored. Mix in citrus zest and juice.
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Combine Batters: Gently fold the sifted flour mixture into the meringue in batches. Then, fold a portion of the meringue into the egg yolk mixture to create the yellow batter.
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Assemble the Cake: Alternately spoon the white and yellow batters into the ungreased pan. Use a knife to gently swirl the batters for a marbled effect.
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Bake: Place the pan in the oven and bake for 35-40 minutes, or until the top springs back when lightly touched.
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Cool: Invert the pan onto its legs or over the neck of a bottle and let the cake cool completely before removing from the pan.
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Glaze (Optional): Prepare a citrus glaze by mixing confectioners’ sugar with citrus juice and zest. Pour over the cooled cake and let it set before serving.
Servings and Timing
This recipe yields approximately 10 to 12 servings. Preparation time is about 20 minutes, with a baking time of 35 to 40 minutes. Allow at least an hour for the cake to cool completely before serving.
Variations
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Flavor Adjustments: Substitute the citrus zest and juice with other flavors like almond or vanilla extract for a different taste profile.
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Frosting Options: Instead of a citrus glaze, consider topping the cake with whipped cream and fresh berries for added freshness and color.
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Layered Presentation: Bake the batters in separate pans to create distinct layers, filling them with flavored cream or curd for an elegant layered cake.
Storage/Reheating
Store the Daffodil Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake for up to five days. If refrigerated, allow the cake to come to room temperature before serving to enhance its flavor and texture. This cake is best enjoyed fresh and does not require reheating.
FAQs
What is Daffodil Cake?
Daffodil Cake is a vintage dessert combining angel food and sponge cake batters, resulting in a marbled cake with white and yellow layers, reminiscent of the daffodil flower.
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour by measuring 1 cup, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift the mixture well before using.
Why is my cake dense?
A dense cake may result from overmixing the batter or not beating the egg whites to stiff peaks. Ensure gentle folding and properly whipped egg whites for a light texture.
How should I separate the eggs?
Separate eggs while they are cold for easier handling, then let them reach room temperature before using to achieve better volume when whipping.
Can I make this cake in advance?
Yes, you can bake the cake a day ahead. Store it in an airtight container at room temperature and glaze it before serving for optimal freshness.
Is it necessary to cool the cake upside down?
Yes, cooling the cake inverted helps maintain its structure and prevents it from collapsing.
Can I freeze Daffodil Cake?
Freezing is not recommended as it may alter the cake’s delicate texture. It’s best enjoyed fresh.
What can I serve with Daffodil Cake?
This cake pairs well with fresh berries, whipped cream, or a light citrus glaze to enhance its flavors.
How do I prevent the cake from sticking to the pan?
Use an ungreased, clean angel food cake pan to allow the batter to cling to the sides and rise properly. Running a knife around the edges after cooling can help release the cake.
Can I add food coloring to enhance the yellow layer?
Yes, a small amount of yellow food coloring can be added to the egg yolk batter to intensify the color if desired.
Conclusion
Daffodil Cake is a delightful and elegant dessert that brings a touch of spring to any table. Its combination of light angel food and rich sponge cake, accented with citrus flavors, makes it a perfect choice for celebrations or a sweet treat to brighten your day. Enjoy experimenting with variations and serving options to make this classic cake your own.
Daffodils cake
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American with floral spring influence
- Diet: Vegetarian
Description
Celebrate spring with this cheerful Daffodils Cake! With fluffy layers of lemon and vanilla sponge, it’s a delightful floral-inspired dessert that brings sunshine to any table. Perfect for Easter, garden parties, or seasonal gatherings.
Ingredients
- Cake
- 1 cup cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/4 tsp cream of tartar
- Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk or cream
- Yellow food coloring (gel preferred)
- Decoration
- Yellow and white edible flower petals or piped daffodils
- Optional: lemon zest curls or candied lemon slices
Instructions
- Preheat oven to 350°F (175°C). Prepare two 8-inch round cake pans with parchment and a light grease.
- Sift together cake flour, baking powder, and salt. Set aside.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add half the sugar and beat until stiff peaks form.
- In another bowl, beat egg yolks with remaining sugar until pale and thick. Stir in vanilla, lemon zest, and lemon juice.
- Gently fold the dry ingredients into the yolk mixture. Then, carefully fold in the egg whites in batches.
- Divide batter between pans and bake for 20–25 minutes. Cool completely before frosting.
- For the frosting
- Beat butter until creamy. Add powdered sugar gradually, then lemon juice and milk. Tint with yellow food coloring as desired.
- Frost the cake and decorate with piped daffodils or edible flowers.
Notes
- Daffodil cakes are traditionally made with angel food and sponge cake elements—this recipe combines both for a tender crumb.
- For a more floral flavor, add a drop of orange blossom water or elderflower extract.
- Use gel coloring for a bright daffodil yellow.
Nutrition
- Calories: 390
- Sugar: 36g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 110mg
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