Daffodil Cake
Recipe type: High Altitude Baking
  • Cake:
  • 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
  1. To make the cake: preheat your oven to 350 F.
  2. Sift the all-purpose flour, cake flour, and ½ cup sugar together.
  3. 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.
  4. 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.
  5. Set out two mixing bowls; divide the batter between the two.
  6. 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).
  7. Fold the egg yolks and lemon zest into half of the batter.
  8. 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.
  9. Bake for about 35 minutes, or until the top is a light golden brown and the cake springs back when lightly touched.
  10. 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.
  11. 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.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cakes/2013/05/06/daffodil-cake/