Daffodil Cake
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Daffodil Cake
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A beautiful yellow and white cake that is light and fluffy with a light lemon glaze.
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Ingredients
- 1 cup cake flour
- 3/4 Cup plus 2 tablespoons sugar
- 12 egg whites (about 1 1/2 cups)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 6 egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 lemon icing glaze pre made
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Instructions
- Preheat oven to 375° set the baking rack to the lowest position in your oven.
- Get a tube pan or angel food cake pan 10X4 inches, and a funnel or someway to invert the pan after the cake is baked. It is easiest to size it up now to make sure it will work.
- in a medium bowl stir together the flour and 3/4 cup plus 2 Tablespoons sugar. Set aside.
- In a small mixing bowl beat the egg yolks on high until very thick and light yellow color. Set aside.
- In a large mixing bowl beat the egg whites on medium - high adding the cream of tartar and salt until it is just foamy.
- Turn the mixer to high speed, beat in the 3/4 cup of sugar adding it 2 tablespoons at a time until the meringue holds stiff peaks.
- Gently fold the vanilla and almond extract into the whipped egg whites.
- Sprinkle the flour/sugar mixture 1/4 at a time over the beaten egg whites folding in gently until the flour/sugar mixture disappears and it is combined.
- Pour half of the egg white mixture into a medium bowl.
- Take your beaten egg yolks and add them to one of the bowls with the egg whites.
- Spoon the yellow and white batters into the ungreased non stick tube pan alternating to create a great marbled effect. Gently cut through the batter if you want to swirl the colors.
- Bake on the bottom shelf of the oven for 40 minutes or until the top of the cake springs back when touched. Do not open the oven before 40 minutes or the cake may fall.
- When you remove the cake from the oven, immediately invert the cake in the pan onto the funnel, let hang until the cake is completely cool.
- Once the cake is cool you may need to run a sharp knife around the outside of the cake to release it from the pan.
- Glaze the cake with a light lemon glaze.
- Enjoy!
Nutrition Information
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Calories
181kcal
(9%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
97mg
(32%)
Sodium
103mg
(4%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
130IU
(3%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 103mg | 4% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 130IU | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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