How to Bake a Daffodil Cake

How to Bake a Daffodil Cake Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 10

Introduction

Nothing says spring better than a freshly baked Daffodil cake. This is an old time recipe which features a yellow and white cake. Pretty enough for any spring dessert.

History

An old recipe adapted from Betty Crocker.

Ingredients

Cake
Nothing says spring better than a freshly baked Daffodil cake. This is an old time recipe which features a yellow and white cake. Pretty enough for any spring dessert.
1 cup cake flour
6 tbsp sugar
12 egg whites
1.5 tsp cream of tartar
0.25 tsp salt
0.75 cup sugar
6 egg yolks
1.5 tsp vanilla
0.5 tsp almond flavoring (extract)
Glaze
1.5 cup powdered sugar
2 tbsp butter, softened
1 drop yellow food coloring

How to prepare

1. Preheat the oven to 375°F (191°C).
2. Whisk together the flour and sugar.
3. In a separate mixing bowl, beat the egg whites, cream of tartar, and salt until foamy.
4. Gradually add 0.75 cup of sugar to the egg white mixture, beating until stiff peaks form.
5. In another mixing bowl, beat the egg yolks until thick and lemon colored.
6. Gently fold the egg yolks into the egg white mixture.
7. Sprinkle the flour mixture, about 0.25 cup at a time, over the egg white mixture and fold in gently.
8. Repeat step 7 until all the flour mixture is folded into the egg whites.
9. Pour half of the egg white mixture into another mixing bowl.
10. Gently fold in the remaining egg yolks into the egg white mixture.
11. Spoon the yellow and white batters alternately into a 10 x 4 inches tube pan.
12. Use a knife to gently cut through the batter to create a swirled effect.
13. Bake for 40 minutes or until the cake tests done.
14. Invert the pan and allow the cake to cool.
15. Prepare the Creamy Glaze by mixing together the powdered sugar, butter, almond flavoring, and hot water until smooth.
16. Drizzle the glaze over the cooled cake.
17. Serve the cake.
18. Things You'll Need:
19. - Mixer
20. - Mixing bowls
21. - Measuring cups
22. - Measuring spoons
23. - Tube Pan
24. - Oven Mitts
25. An old recipe adapted from Betty Crocker.

Variations

Add lemon zest to the batter for a citrusy twist.
Use different food coloring for a different look.

Notes

Cook Time: 2 hours plus time to cool the cake
Serves: 12 to 16

Cooking Tips & Tricks

Be sure to fold the ingredients gently to keep the cake light and fluffy.

- Use a knife to create a swirled effect in the batter for a beautiful presentation.

- Allow the cake to cool completely before adding the glaze.

Serving Suggestions

Serve the Daffodil cake with a dollop of whipped cream and fresh berries for a delightful spring dessert.

Cooking Techniques

Folding ingredients gently

- Creating a swirled effect in the batter

Ingredient Substitutions

Cake flour can be substituted with all-purpose flour.

- Almond flavoring can be substituted with vanilla extract.

Make Ahead Tips

The cake can be baked ahead of time and stored in an airtight container until ready to serve.

Presentation Ideas

Serve the Daffodil cake on a cake stand for a beautiful presentation.

Pairing Recommendations

Pair the Daffodil cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

- Approximately 250 calories per serving

Carbohydrates

- Cake flour: 24g

- Sugar: 36g

- Powdered sugar: 96g

Fats

- Butter: 14g

Proteins

- Egg whites: 24g

- Egg yolks: 18g

Vitamins and minerals

Vitamin A

- Calcium

- Iron

Alergens

Eggs

- Wheat

Summary

This Daffodil cake is a light and fluffy dessert option, with a moderate amount of carbohydrates and fats. It is rich in proteins from the eggs used in the recipe.

Summary

The Daffodil cake is a classic spring dessert that is light, fluffy, and perfect for any occasion. Enjoy a slice with a cup of tea for a delightful treat.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm spring day, the sun shining brightly through the kitchen window as I rummaged through an old box of recipe cards that had been passed down to me from my own grandmother. As I flipped through the yellowed and stained cards, a small, delicate piece of paper caught my eye. It was a recipe for Daffodil Cake, written in a delicate script that looked like it had been written ages ago.

I had never heard of Daffodil Cake before, but something about the name intrigued me. I could almost picture the cake in my mind - a light and fluffy confection, as bright and cheerful as the flowers it was named after. I knew I had to make it.

I carefully read through the recipe, taking note of the ingredients and instructions. It seemed like a simple enough cake to make, but there was something about it that felt special, almost magical. I could sense that this cake held a story, a history that was waiting to be discovered.

I decided to give it a try. I gathered the ingredients - flour, sugar, eggs, butter, and a hint of lemon zest - and set to work in my kitchen. As I mixed the batter, I could feel a sense of anticipation building inside me. This cake felt like a treasure waiting to be unearthed.

As the cake baked in the oven, the sweet scent of vanilla and lemon filled the air, wrapping me in a warm embrace. I watched through the oven door as the cake rose and turned a golden, sun-kissed hue. When it was finally done, I carefully removed it from the oven and let it cool on the counter.

I couldn't wait to taste it. I sliced a piece and took a bite, closing my eyes as the flavors danced on my tongue. The cake was light and airy, with a subtle hint of lemon that lingered on my palate. It was like nothing I had ever tasted before - a true delight.

I knew then that this recipe was something special, something that I had to share with others. I began to make Daffodil Cake for every special occasion - birthdays, holidays, and family gatherings. Each time I made it, I felt a connection to the past, to the generations of women who had come before me and passed down this recipe.

Over the years, I learned more about the history of Daffodil Cake. I discovered that it was a traditional Southern cake, often served at Easter and other springtime celebrations. The delicate layers of white and yellow cake were said to symbolize the colors of a daffodil, a flower that heralded the arrival of spring and new beginnings.

I also found out that the recipe had been passed down through my family for generations. My great-grandmother had learned to make Daffodil Cake from a dear friend who had immigrated from England, bringing with her a love of baking and a treasure trove of recipes.

As I continued to make Daffodil Cake, I felt a sense of pride and connection to my roots. This cake was more than just a dessert - it was a piece of my family's history, a link to the past that I could hold onto and cherish.

And so, whenever I bake a Daffodil Cake, I think of all the women who came before me, who lovingly mixed the batter and watched as it rose in the oven. I feel their presence in my kitchen, guiding my hands and infusing the cake with a sense of tradition and love.

The recipe for Daffodil Cake may have come to me by chance, but it has become a part of who I am. It is a reminder of the power of food to connect us to our past, to nourish not only our bodies but also our souls. And for that, I am forever grateful.