Friday, April 10, 2009

Daffodil Cake

I made this cake for a few holiday get togethers (forgot to take pics though)...It was a huge hit every time! Don't let the lengthy time deter you, a lot of it is sitting or cooking time.

Servings: 12
Preparation Time: 30 minutes
Start to finish: 2 hours 35 minutes
Cook time: 35 minutes

1 cup cake flour
1 1/4 cups granulated sugar
12 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
6 egg yolks
3 tablespoons fresh lemon juice
3 teaspoons lemon zest, grated
1 cup confectioner's sugar, sifted

1. Preheat oven to 350*

2. Set a 10x4-inch tube pan nearby. Sift cake flour & 1/4 cup granulated sugar into a small bowl.

3. With an electric mixer on medium speed, beat egg whites in a large bowl until foamy, about 2 minutes.

4. Add cream of tartar, vanilla & salt. Increase speed to med-hi & beat just until soft peaks form. Beat in remaining 1c sugar, 2T at a time, until stiff peaks form.

5. Sift one quarter of the flour mixture ove the egg-white mixture & with a large rubber spatula, gently fold in the flour mixture just until blended.

6. Repeat with the remaining flour mixture, one quarter at a time. Transfer half the batter to another large bowl.

7. With mixer on high speed, beat the egg yolks in a small bowl until thick, about 5 minutes.

8. Fold in 1T lemon juice & 2t lemon zest. Gently fold the yolk mixture into the batter in one of the bowls.

9. Alternately spoon spoon the white and yellow batters into the pan. Gently run a thin-bladed knife through the batters to marbelize.

10. Immediately place in the oven & bake until the cake springs back when touched lightly, 35-40 minutes.

11. Invert onto a bottleneck or inverted metal funnel & cool completely, 2-3 hours.

12. To loosen the cake, run a thin-bladed knife around the sides of the pan & around the center tube. Unmold the cake onto a serving plate.

13. To make the glaze: whisk together to confectioner's sugar, 1T lemon juice & remaining 1t lemon zest in a small bowl until smooth.

14. Add enough of the remaining 1T lemon juice to make a thick glaze. Spread the glaze evenly over the top of the cake.

15. Let cake stand until glaze is set, about 30 minutes.

Per Serving (excluding unknown items): 202 Calories; 3g Fat (11.8% calories from fat); 1g Saturated Fat; 6g Protein; 39g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 103mg Sodium.
: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates.

For best results, separate the eggs one at a time into two small bowls; then transfer each white & yolk into two larger bowls - this makes it easier to remove any shells. This is also important because fat from the yolk will prevent the beaten whites from forming stiff peaks.

Source: Weight Watchers Magazine, April 2006


  1. looks delicious! And so springy! Great for Easter!

  2. Gorgeous! Can't wait to give it a go!

  3. Looks yummy! I posted a recipe yesterday for Warm Caramel Nutty Brownies!

  4. Hold on...

    Ok, back. Had to get a napkin to whip the monitor screen after I got carried away and licked it!

    Oh yummy, yummy, yummy!!!


  5. This looks so yummy! Thanks for sharing!


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