LEMONY DAFFODIL CAKE
The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. -Lori Kampstra, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, prepare pudding according to package directions, reducing water to 2 cups. Transfer to a large bowl; cover and cool to room temperature., Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in flour, 1/4 cup at a time., Divide mixture in half. Fold vanilla into 1 portion; set aside. In another bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter., Alternately spoon white and yellow batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Using a whisk, fold into cooled pudding. Cover and refrigerate until chilled., Cut six marshmallows with a 1-1/4-in. scalloped round cookie cutter; cut holes in the centers with an apple corer or 3/4-in. round cutter. Brush tops with warm corn syrup; dip tops and sides in sugar. Cut 15 marshmallows with a 2-in. teardrop-shaped cookie cutter; brush with corn syrup and coat with sugar., Run a knife around sides and center tube of pan. Remove cake to a serving plate; split into two horizontal layers. Spread pudding mixture between layers and over top and sides of cake. Just before serving, decorate with cutouts to make daffodils.
Nutrition Facts : Calories 290 calories, Fat 10g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 186mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 0 fiber), Protein 6g protein.
DAFFODIL CAKE
Much like its namesake flower, the daffodil cake is a cheerful sign that warmer days are ahead. Here's how it works: half of the batter is ethereal angel food; the other half is enriched with egg yolks and the zest and juice of an orange and a lemon. After layering both in a tube pan and baking, you pour the tart, citrusy glaze on top to create a dessert that will rouse your taste buds-and brighten any gathering.
Provided by Martha Stewart
Time 55m
Yield 10 to 12
Number Of Ingredients 14
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.
DAFFODIL CAKE
I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 255 calories, Fat 6g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.
NO-BAKE DAFFODIL CAKE
Steps:
- Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes.
More about "no bake daffodil cake recipes"
DAFFODIL CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
DAFFODIL CAKE ARCHIVES – BAKING RECIPES | BAKER RECIPES®
From bakerrecipes.com
NO-BAKE RECIPES - NOBAKERECIPES.COM
From nobakerecipes.com
DAFFODIL CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
NO-BAKE DAFFODIL CAKE | RECIPE | DAFFODIL CAKE, CAKE, EAT CAKE
From pinterest.com
NO-BAKE DAFFODIL CAKE – RECIPES NETWORK
From recipenet.org
DAFFODIL CAKE RECIPE: A FAMILY FAVORITE YOU ABSOLUTELY NEED TO TRY
From foodtalkdaily.com
DAFFODIL CAKE | THRIFTY FOODS RECIPES
From thriftyfoods.com
DAFFODIL CAKE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
DAFFODIL CAKE - FOOD MEANDERINGS
From foodmeanderings.com
GREAT GRANDMA’S DAFFODIL CAKE - 1840 FARM
From 1840farm.com
CHOCOLATE ECLAIR CAKE (EASY NO-BAKE DESSERT!)
From msn.com
DAFFODIL CAKE RECIPE: A FAMILY FAVORITE YOU ABSOLUTELY NEED TO TRY
From balancingmidlife.com
BEST VICTORIA SANDWICH CAKE RECIPE - HOW TO MAKE VICTORIA …
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love