Daffadil Cake (Easter Dinner Cake)

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 670.9

Dietary: Vegetarian

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

1/2 cup Sifted cake flour
1/2 cup Sifted powdered sugar
6 Egg Whites
1/2 teaspoon Cream of tartar
1/2 teaspoon Vanilla
1/8 teaspoon Salt
1/2 cup Granulated sugar
3/4 cup Sifted cake flour
3/4 teaspoon Baking powder
6 Egg Yolks
2 tablespoon Lemon juice
1 tablespoon Cold water
1/2 cup Granulated sugar

Directions

1
Preheat oven to 375F (190C). Do not grease the tube pan.
2
Prepare the white batter: Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times to ensure lightness.
3
In a clean bowl, beat 6 egg whites until frothy. Add cream of tartar, vanilla, and salt.
4
Continue beating until soft peaks form. Gradually beat in 1/2 cup granulated sugar until stiff, glossy peaks form.
5
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.
6
Prepare the yellow batter: Sift 3/4 cup cake flour and baking powder together three times.
7
In a separate bowl, beat 6 egg yolks with lemon juice and cold water until thick and pale, about 5 to 7 minutes.
8
Gradually beat in 1/2 cup granulated sugar.
9
Sift one-quarter of the flour-baking powder mixture over the yolk mixture and gently fold in. Repeat until all flour is incorporated.
10
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.
11
Bake at 375F (191C) for 35 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean.
12
Immediately invert the pan and let the cake cool completely upside down to prevent collapsing.
13
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.

Keywords: angel food cake, daffodil cake, easter dessert, lemon cake, spring baking, two tone cake, egg white cake, light dessert, holiday cake, vintage recipe, tube pan cake, fluffy cake, vegetarian dessert, no butter cake, spring dinner

Read it online: https://www.chefs-mate.com/recipe/daffadil-cake-easter-dinner-cake/