thepioneerwoman
Daffodil Cake
Daffodil cake is a retro dessert recipe that's light, fluffy, and perfect for spring. It has white and yellow layers and an orange glaze on top.
👥 12 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 40 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●bowl
- ●spatula
- ●knife
📝 Preparation Steps
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For the cake: Preheat the oven to 325°F. Clean and dry an angel food cake pan very well. Do not grease it or the cake will not rise properly.
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In a stand mixer fitted with the whisk attachment, whip the egg whites, vanilla bean paste, almond extract, and salt on medium-high speed until a bit frothy, about ⏱️ 2 minutes. Add the cream of tartar and whip on high until the mixture forms soft peaks, about ⏱️ 3 minutes.
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Reduce the mixer speed to medium-low and gradually add 1 cup of the granulated sugar while the mixer is running. Increase the speed to high and continue whipping until the mixture is glossy, smooth, and holds a stiff peak, about ⏱️ 3 minutes.
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In three additions, sift the flour over the top of the beaten egg whites and carefully fold it in by hand using a rubber spatula. Transfer the mixture to a large bowl and set aside.
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In the stand mixer bowl (no need to clean it out), whip the egg yolks, orange zest, and 2 tablespoons orange juice on high speed until combined. Gradually add the remaining 1/2 cup granulated sugar, a little at a time, continuing to whip until the mixture is fluffy and pale yellow, about ⏱️ 3 minutes. Fold in one-third of the whipped egg white batter until incorporated.
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Spoon the yellow batter into the bottom of the ungreased angel food cake pan. Top with the remaining egg white batter. Run a knife or thin offset spatula through the batter to break up any large air pockets, moving from side to side but keeping the knife vertical to avoid swirling the batter as much as possible. Smooth the top with a rubber spatula or the back of a spoon.
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Bake until the top is lightly golden and cracked and the cake bounces back when lightly pressed, about ⏱️ 40 minutes.
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Remove the cake from the oven and flip upside down to cool on the pan’s feet (if your pan does not have feet, then rest the inverted pan on the neck of a heatproof bottle fitted in the center hole). Let the cake cool completely, about ⏱️ 1 hour ⏱️ 30 minutes.
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Turn the pan right-side up. Run a knife along the inside edge of the pan and the center tube to help release the cake. Invert the pan onto a platter or cake stand and tap the pan to release. Remove the pan.
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For the glaze: In a medium bowl, whisk together the butter and orange juice. Add the powdered sugar and whisk until smooth and combined. Pour the glaze over the top of the cake, letting it drip down the sides. Let stand until the glaze is set, about ⏱️ 20 minutes.
Nutrition Facts
calories
326 Calories
fat Content
5 g
fiber Content
0 g
sugar Content
56 g
sodium Content
186 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
80 mg
carbohydrate Content
66 g
saturated Fat Content
2 g
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