Easter Daffodil Cake Recipes

DAFFODIL CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside., In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla. , Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely., For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping. , Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F. Set a tube pan nearby. * do NOT grease the pan (this type of cake does not need a greased pan)Sift the cake flour and 1/4 cup of the white granulated sugar into a small bowl.
• With an electric mixer on medium speed, beat the egg whites into a large bowl until foamy, about 30 seconds to 1 minute.
• Add the cream of tartar, vanilla and salt. Increase the speed to medium- high and beat just until soft peaks form (about 45 seconds to 1 minute).
• Beat in the remaining 1 cup of granulated sugar, 2 tablespoons at a time
• Beat until stiff peaks form.
• Sift one quarter of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture, one quarter at a time until just until fully blended (but don't overmix)
• Split the egg white batter into two bowls.
• With the mixer on high speed, beat the egg yolks in a small bowl until thick, about 5 minutes. *Should be the consistency of very thick fluffy gravy
• Fold in 1 tbsp of the lemon juice and 2 teaspoons of the lemon zest.
• Add one bowl of egg white batter to the bottom of the pan.
• Add egg yolk mixture on top of the first layer of egg white batter.
• Then add the second bowl of egg white batter over top of the egg yolk batter.
• Gently run a thin-bladed knife through the batters to marbelize, lifting the knife up a each time and swirling it around once. You don't want to much marblizing in this cake.
• Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. It will be lightly browned on top.
• Invert onto a bottleneck or inverted meatl funnel and cool completely, 2-3 hours. If you angel food cake pan/tube pan has feet (as you see mine does) simply turn it over and allow it to cool for 2 hours.
• To loosen the cake, run a spatula around the sides of the pan and around the centre tube. Unmold the cake onto a serving plate.
• To make the glaze: whisk together the confectioners sugar and, 2-3 tbsp of lemon juice and the remainaing 1 tsp of lemon zest in a small bowl until smooth.
• Add enough of the remaining lemon juice to make a thick glaze. so you are able to spread and it run down the side of the cake, but does not run to much.
• Spread the glaze evnely over the top of the ake Let the cake stand until glaze is set (boute 30 mintues) *pop it into the fridge or freezer to get it to set faster
• Garnish with sprinkles, or edible flowers.

DAFFODIL CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment. Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
• In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl. Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
• Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
• Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
• For the Glaze: Whisk together all ingredients to create a thick but pourable glaze. If too thick, whisk in more lemon juice, 1 teaspoon at a time; if too thin, more confectioners' sugar. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.