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Daffodil Cake

chef.tim.lee's picture
  Egg whites 10
  Cream of tartar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1 1⁄4 Cup (20 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 2 Drop
  All purpose flour 1 Cup (16 tbs)
  Egg yolks 4
  Grated orange rind 2 Teaspoon
  Orange glaze 1 Teaspoon

Beat egg whites (at room temperature), cream of tartar, and salt until foamy.
Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form.
Fold in flavorings and flour; divide mixture in half.
Set aside.
Beat egg yolks until thick and lemon colored.
Fold yolks and orange rind into one portion of the egg white mixture.
Spoon one-third of egg white mixture (without yolks) into an ungreased 10-inch tube pan; top with one-third of yolk mixture.
Repeat layers twice; cut through batter with a knife, using a swirling motion.
Bake at 375° for 30 minutes or until golden.
Invert pan on a bottle; let cool.
Remove from pan; drizzle with Orange Glaze.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 179 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.7%

Saturated Fat 0.59 g3%

Trans Fat 0 g

Cholesterol 74 mg24.7%

Sodium 100.2 mg4.2%

Total Carbohydrates 36 g12%

Dietary Fiber 0.44 g1.8%

Sugars 25.6 g

Protein 5 g10.8%

Vitamin A 1.8% Vitamin C 2.3%

Calcium 1.4% Iron 4.4%

*Based on a 2000 Calorie diet

Daffodil Cake Recipe