This ethereal Daffodil Cake is a stunning centerpiece for Easter or spring celebrations. It features a unique two-part batter: a cloud-like white angel food section and a rich, lemon-kissed yellow center. The texture is incredibly light and airy, melting in your mouth with a subtle sweetness that isn’t overpowering. The visual appeal of the swirled white and yellow layers resembles a blooming daffodil, making it perfect for holiday tables. It pairs beautifully with fresh berries or a dollop of whipped cream. This vintage-inspired recipe requires no butter, relying on whipped egg whites for lift, resulting in a diet-friendly yet indulgent dessert that feels special without being heavy.
Daffadil Cake (Easter Dinner Cake)
Description
This ethereal Daffodil Cake is a stunning centerpiece for Easter or spring celebrations. It features a unique two-part batter: a cloud-like white angel food section and a rich, lemon-kissed yellow center. The texture is incredibly light and airy, melting in your mouth with a subtle sweetness that isn't overpowering. The visual appeal of the swirled white and yellow layers resembles a blooming daffodil, making it perfect for holiday tables. It pairs beautifully with fresh berries or a dollop of whipped cream. This vintage-inspired recipe requires no butter, relying on whipped egg whites for lift, resulting in a diet-friendly yet indulgent dessert that feels special without being heavy.Ingredients
Directions
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Preheat oven to 375F (190C). Do not grease the tube pan.
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Prepare the white batter: Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times to ensure lightness.
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In a clean bowl, beat 6 egg whites until frothy. Add cream of tartar, vanilla, and salt.
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Continue beating until soft peaks form. Gradually beat in 1/2 cup granulated sugar until stiff, glossy peaks form.
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Sift one-quarter of the flour-sugar mixture over the egg whites and gently fold in with a rubber spatula. Repeat until all flour is incorporated.
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Prepare the yellow batter: Sift 3/4 cup cake flour and baking powder together three times.
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In a separate bowl, beat 6 egg yolks with lemon juice and cold water until thick and pale, about 5 to 7 minutes.
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Gradually beat in 1/2 cup granulated sugar.
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Sift one-quarter of the flour-baking powder mixture over the yolk mixture and gently fold in. Repeat until all flour is incorporated.
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Spoon the yellow batter into the center of the ungreased tube pan. Surround it with the white batter, alternating spoonfuls to create a marbled effect.
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Bake at 375F (191C) for 35 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Immediately invert the pan and let the cake cool completely upside down to prevent collapsing.
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Once cool, run a knife around the edge to release the cake. Dust with additional powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 670.9kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 866.1mg37%
- Total Carbohydrate 152.5g51%
- Dietary Fiber 1.5g6%
- Sugars 90.8g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
