So… it took me 5 tries to get this Antique Recipe to come out. I would still be mad at the recipe if it weren’t for how amazing it was when finally done. Daffodil Cake has a fluffy egg white angel food cake top and a heavier egg yolk cake base. I really liked this recipe because it only uses 6 eggs and it uses both the whites and yolks instead of making an angel food cake with a bunch of egg whites.
I do not know who made this recipe or how old it is. It does have oven temperature listed on it, so it is probably newer then a lot of recipes in the collection. I will be able to describe in detail how not to make this cake since I have done it wrong far more times then right already!
One downside to this recipe is it uses a few things I never have in my kitchen. Cake Flour, Orange Extract, Lemon Extract, and Almond Extract. Next time I would probably try substituting orange and lemon zest for the extracts. I also screwed up this cake so many times I had to buy a second box of cake flour!
As you can see in the photo of the recipe this cake gets made in 2 parts. The white part and the yellow part. We start off with the white part.
Into the bowl of your mixer with paddle attachment goes 6 egg whites, 1/2 teaspoon cream of tarter, and 1/2 teaspoon salt. I mix that on high for 3-4 minutes until good and thick. The recipe says “beat lightly” but I found you really need to beat it on high until peaks form to get the white layer moist and fluffy. After 4 minutes I reduce speed to medium and pour in 3/4 cup white sugar. Then reduce speed again to low and pour in 1/2 cup cake flour. Once flour is incorporated I add 1/2 teaspoon vanilla, and 1/2 teaspoon almond extract.
Next I turn off the mixer and give it one last mix with wooden spoon and then pour into large bundt pan. The recipe calls for a tube pan but I don’t have one. The recipe also calls for the pan to be ungreased. That is a terrible idea, as I found out multiple times. I needed to spray the bundt pan thoroughly and sprinkle with extra flour. Once the white part is poured into the greased bundt pan spread it out into an even layer, you want the yellow part to be poured on top of the white part without sinking into the white layer.
Next up is the yellow part. I hand the bowl and paddle to my assistant to wash out and clean so I can use again for the yellow part. It turns out Em doesn’t consider herself my assistant and hands the bowl back to me to clean myself. Then into the bowl goes 6 egg yolks and I start beating on high for 1 minute then add 3/4 cup sugar and continue mixing. After another minute reduce speed to medium and add 1/4 water (so you don’t splash water all over your shirt when pouring into bowl). Once combined I reduce speed again to low and add 1 cup cake flour mixed with 1 teaspoon baking powder, then 1/2 teaspoon orange extract, 1/2 teaspoon lemon extract, and 1/2 teaspoon orange zest.
Once all the yellow ingredients are combine I pour that on top of the white layer in pan. Now it goes into the oven at 275 degrees for 30 minutes, then the temperature gets increased to 325 degrees for another 30 minutes.
Once it is done I remove and allow to cool in pan. Even with greasing and flouring I still had to run a knife on the sides of a few parts to get it out of pan.
So the first few times I tried making this I made a homemade orange zest egg white frosting then as I failed and failed again my motivation dropped for making frosting. For the 5th time I made this I stole a can of cream cheese frosting from my mom’s house.
For all the trouble this cake gave me it was worth it in the end. Not only did all those failures now allow me to be able to make this cake in my sleep but it is truly delicious.
Norah took part in her first road race with Em and her friends and family last Sunday so we got to share the treat with all of them!
- White Part:
- 6 egg whites
- ½ teaspoon cream of tarter
- ½ teaspoon salt
- ¾ cup sugar
- ½ cup cake flour
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Yellow Part:
- 6 egg yolks
- ¾ cup sugar
- ¼ cup water
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon orange zest
- ½ teaspoon orange extract
- ½ teaspoon lemon extract
- Preheat over to 275 degrees and grease a large bundt pan.
- In the bowl of a stand mixer with paddle attachment mix egg whites, cream of tarter, and salt on high for 4 minutes.
- Reduce speed to medium and add ¾ cup sugar.
- Reduce speed to low and add ½ cup cake flour and mix until incorporated.
- Add vanilla and almond extract.
- Turn off mixer and pour white part into bundt pan spreading out to make a even layer filling half the bundt pan.
- Clean out mixer bowl and attachment to make yellow part.
- Into mixer bowl place 6 egg yolks and beat on high for 1 minute and add ¾ cup sugar.
- Reduce speed to medium and add ¼ cup water.
- Reduce speed to low and add 1 cup cake flour mixed with 1 teaspoon baking powder.
- Once flour is combined add orange zest, orange extract, and lemon extract.
- Mix until combined and then pour into bundt pan on top of white layer.
- Bake at 275 for 30 minutes then increase temp to 325 and bake another 30 minutes.
- Remove from oven and allow to cool in pan then invert onto cake pan.
- Frost with your favorite frosting and enjoy (it will go quick)!