Daffodil Cake
Light & airy Spring dessert option for Easter, Mother's Day, Father's Day or any occasion.
Ingredients
Yellow cake batter
- 3/4 cup cake flour
- 1/3 cup sugar
- 6 egg yolks
- 1 tsp lemon extract
- 3/4 cup egg whites
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup sugar
White cake batter
- 1/2 cup cake flour
- 3/4 cup egg whites
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
Before Starting to Mix the Cake
- Before starting to mix this cake, sift flour for both parts. Measure ½ cup flour, add 2 2/3 Tbsp sugar and resift 5 times. The last time, sift onto wax paper and place it near the bowl for mixing the white part of the cake.Measure ¾ cup flour, add 1/3 cup sugar and resift 5 times, again the last time sift onto wax paper, placing this near the mixing bowl for the yellow part of the cake.Measure the 2 portions of egg whites into two 3-quart bowls and yolks into 1 quart bowl.
Mixing the White Cake Batter
- Beat egg whites until foamy. Sprinkle salt and cream of tartar over egg whites. Beat until soft round peaks form. Then, beat in ½ cup sugar, 2 tbsp at a time and beat until whites form shiny peaks that curve at tips. Add vanilla. Sift sugar/flour mixture over whites in four portions, folding in by hand first 3 portions with 20 complete fold overstrokes after the addition of each portion. Then 40 complete fold over strokes after the last portion. Set aside.
Mixing the Yellow Cake Batter
- Beat egg yolks until thick and lemon colored. Add lemon extract at the very end of mixing. Now, beat egg yolks with wire whip until foamy. Sift salt and cream of tartar over egg yolks and beat until whites form soft rounded peaks. Add sugar 2 tbsp at a time beating until whites form shiny peaks that curve at tips. Gently fold in by hand the yolks into the whites using about 20 strokes. Sift flour/sugar mixture over yellow part, cutting and folding just as you did with the white part.
Adding Batter to the Pan & Baking
- Quickly, but gently place alternating yellow and white batter spoonful’s into ungreased 10-inch tube pan or Bundt pan. Place pan on lowest rack of cold oven. Start oven immediately set to 325 degrees. Bake 1 hour or until done. Remove from the oven and place upside-down until completely cool. Remove from the pan. You can serve this cake plain, add a glaze (lemon or orange),add a light frosting, or whipped cream. Enjoy!