Mother’s Day is a perfect time to make this Daffodil Cake. My mother loved this cake so it will be perfect for me to make to share. Miss you mom!
1 Cup all-purpose flour Plus 2 TB cornstarch if above 5,000 feet ¾ Cup sugar ¼ teaspoon salt 1 ¼ Cups egg whites (about 10 eggs) 1 1/2 teaspoon Cream of Tartar 2 teaspoon Vanilla ¾ Cup more Sugar
Yellow Cake Base
6 egg yolks ½ teaspoon orange extract 1 teaspoon orange zest 2 Tablespoons orange juice 2 more Tablespoons flour 2 more Tablespoons sugar
½ Cup powdered sugar 3 Tablespoons Orange Juice 1 teaspoon Orange zest 1 Tablespoon melted Butter
Place the oven rack into its lowest position. Preheat oven to 350 degrees (375 degrees if above 5,000 feet). In a blender or food processor put in ¾ cup sugar and blend until sugar is a fine and powdery texture. In a medium bowl, whisk together the flour, cornstarch, salt and the blended ¾ cup of sugar. Set aside. Add the other ¾ cup sugar into the blender until sugar is fine texture.
In a large clean grease free mixing bowl, with the whisk attachment on you mixer, mix together the egg whites, and cream of tartar until foamy. Whisk on high speed until slightly thickened. Slowly add the other blended ¾ cup sugar gradually. Add the vanilla and continue beating to stiff peaks.
Remove bowl from mixer. Put a third of the flour/sugar mixture in a fine screen strainer and sift over the beaten egg whites. With a rubber spatula fold in the sifted flour/sugar mixture just fold four times and then add another third of the flour and fold, continue with additional flour sugar/flour until it is incorporated.
In a separate bowl, beat egg yolks with the orange zest and juice, and extract and flour and sugar. Mix until thickened and pale in color. Fold one third of the egg white batter into the egg yolks mixture. Spoon the batter into an UN-greased 12” angel food cake pan by alternating the white and yellow batters to give a marbleized effect. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
Bake until cake it is a deep golden brown and toothpick inserted into center comes out clean and cracks appear dry, about 45 to 50 minutes. Remove the cake from the oven and turn it upside down onto the neck of a heatproof bottle. (I use a small Coke bottle). Let it stay upside down as it cools, about 2 hours.
Remove the cake from the pan by running a thin knife around the edges of the pan and turning the cake out onto a plate. Because you don’t grease the pan there will be some cake stuck to the side of the pan.
Make the glaze by combining all ingredients and then drizzle over the top of the cakes. Cut the cake with a serrated knife.
** Gluten Free Substitute the flour with 1 Cup of Gluten Free Flour and 2 Tablespoons cornstarch. For above 5,000 feet add additional 2 TB cornstarch.
*I use the extra 4 egg yolks to make Lemon or Orange Curd to serve on top of the cake.