Ingredients for Easter Daffodil Cake
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1 3/4 cups granulated sugar
- 1/2 teaspoon salt plus a pinch
- 2 teaspoons vanilla extract
- cups generic flour
- 2 1/2 teaspoons baking powder
- 6 large egg yolks
- 1/4 cup hot water
- 2 1/2 cups cake flour
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How to Make Easter Daffodil Cake
- **Prepare the White Part:** In a clean, grease-free bowl, beat 6 large egg whites with an electric mixer until stiff peaks form. Add 1/2 teaspoon cream of tartar halfway through beating for extra stability.
- Gradually add 1 cup granulated sugar to the egg whites, beating until glossy and stiff peaks hold their shape. Gently fold in 1 teaspoon vanilla extract.
- In a separate bowl, sift together 1 1/2 cups cake flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt three times. Gradually fold the dry ingredients into the egg white mixture until just combined. Be gentle to avoid deflating the egg whites.
- Pour the white batter into the bottom of a greased and floured 10-inch angel food cake pan.
- **Prepare the Yellow Part:** In a separate bowl, whisk together 6 large egg yolks, 1/4 cup hot water, and a pinch of salt until pale yellow and lemon-colored.
- Gradually add 3/4 cup granulated sugar to the egg yolk mixture, beating until light and fluffy. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, sift together 1 cup cake flour, 1 teaspoon baking powder, and 1/4 teaspoon salt three times. Gently fold the dry ingredients into the egg yolk mixture until just combined.
- Gently spoon the yellow batter on top of the white batter in the angel food cake pan. For a marbled effect, spoon dollops of each batter into the pan, alternating colors.
- Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely upside down in the pan before inverting onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
944g
Fat
44g
Carbs
114g
