Now into our second week of May, the grass keeps getting greener and the snow continues to melt. I like the direction things are heading. And today, it rained! No snow this time.
I have been very busy working on my upcoming downloadable High Altitude Bakes Breads Cookbook. A lot of progress was made this week and it looks like I’ll have that finished up and ready in the next week or two. I’d also like to mention that for the past two days my diet has consisted mostly of, well, bread. Oops.
My favorites so far- naan, almond coffeecake, no-knead dutch oven bread, and chocolate-filled whole wheat buns. All of them, however, are delicious. Nothing compares to freshly baked, homemade bread.
This upcoming Sunday is Mother’s Day. Even the smallest gestures can make a big impression on dear mom, so make her something homemade with lots of love. I’m not sure yet what I’ll be making my wonderful mom, but I suggest this cake. Swirls of angel food and chiffon cake batter create a speckled yellow and white, lemon-scented, light-as-air cake. Drizzle it with a tangy lemon icing and it’s fabulous with brunch, afternoon tea, or dessert following Mom’s celebratory dinner.
Not in the mood for Daffodil Cake? Try these other mom-worthy treats:
Also to note: Angel food cake batter requires an ungreased pan, so the egg white-rich batter can “climb” the sides as they rise and set. I highly recommend a tube pan/bundt pan that has a removable bottom. It will be much easier to cleanly remove the cake from the pan. A bundt pan with no removable bottom will work, but keep in mind some of the cake may stick. Running a metal spatula along the sides helps.
How to make this high altitude adjusted recipe:
Adapted from Better Homes & Gardens
- 1½ cups egg whites (about 9-12 eggs)
- 1 cup sifted all-purpose flour
- 2 tablespoons sifted cake flour
- ½ cup + ¾ cup sugar
- 2 teaspoons vanilla
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 6 egg yolks
- 1½ teaspoons lemon zest
- Lemon Icing:
- ½ cup (1 stick) unsalted butter, softened
- 4½ cups powdered sugar
- ½ teaspoon lemon zest
- ⅓ cup lemon juice
- To make the cake: preheat your oven to 350 F.
- Sift the all-purpose flour, cake flour, and ½ cup sugar together.
- Whip the egg whites, ¾ cup sugar, vanilla, cream of tartar, and salt together until they resemble softly whipped cream. The peaks should be soft and pillowly, not stiff.
- Add ¼ of the flour mixture to the whipped egg whites and fold gently, until almost combined. Repeat with the remaining flour mixture, using only ¼ at a time. Fold the final addition until the batter is smooth.
- Set out two mixing bowls; divide the batter between the two.
- Whip the egg yolks for 3-4 minutes until they are thick and lighter in color (you don't have to wash the bowl after whipping the egg whites).
- Fold the egg yolks and lemon zest into half of the batter.
- Alternately add scoops of the egg white batter and egg yolk batter to a 10-cup tube pan. Use a metal spatula to swirl the batter.
- Bake for about 35 minutes, or until the top is a light golden brown and the cake springs back when lightly touched.
- Immediately invert the pan over a cooling rack and let cool completely. Once cooled, loosen the sides and bottom from the pan. Drizzle in lemon icing or dust with powdered sugar, if desired.
- To make the lemon icing: beat the softened butter with the powdered sugar, lemon zest, and lemon juice until smooth. Add additional lemon juice, or powdered sugar, if necessary, to make the icing your desired consistency.
Note: This recipe was adjusted for high altitude baking. To make at sea level, omit the cake flour and increase the 1/2 cup sugar to 3/4 cup. Whip the egg white mixture to medium peaks. Baking time may vary slightly.