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Daffodil Cake

Rated as 4.14 out of 5 Stars

"This is a great spring angel food-type of cake made with two flavors of batter alternated in a tube pan."
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Ingredients

1 h 5 m servings 176 cals
Original recipe yields 12 servings (1 10-inch tube pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
  2. In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.
  3. In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
  4. Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
  5. Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
  6. Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.

Nutrition Facts


Per Serving: 176 calories; 2.3 g fat; 33 g carbohydrates; 5.6 g protein; 102 mg cholesterol; 148 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We have completely rewritten the directions to this recipe for clarity. Hopefully this will resolve problems experienced in previous reviews.

Most helpful critical review

I had alot of trouble getting the yolks to blend well with the cake flour and then when I baked it, the yellow part of the cake was very dense and dry. The white part was very good (angel food ...

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We have completely rewritten the directions to this recipe for clarity. Hopefully this will resolve problems experienced in previous reviews.

I LOVE THIS CAKE!!! It is so delicious and light and easy to make.

I loved this cake. It's just like a cake we used to buy at Easter-time at a local bakery that has since gone out of business. The lemon cream-cheese frosting was the perfect touch.

I had alot of trouble getting the yolks to blend well with the cake flour and then when I baked it, the yellow part of the cake was very dense and dry. The white part was very good (angel food ...

First, the Lemon Cream Cheese Frosting is wonderful. However, the cake itself was not thrilling to me. It was flat. Either I over beat the eggs or something but it was not fluffy. Second, I ...

Great cake for spring birthdays! My husband really enjoyed it. Yummy!

I made this cake for my mom when she was very ill, and she loved it. Unfortunately, it was her hand-written recipe that I had used, and I lost it after she died. Yours is the closest taste and ...

I recognized that the egg yolks need to be beaten separately on high speed for maybe five minutes until they are very pale yellow in color. This will enable the folding in process to go very eas...

Nothing really special about this cake that made it worth the work involved. The yellow batter leaked out of my tube pan so if I make it again I'll put the white batter down first then alternat...