If you know anything about me, you know my love for vintage cookbooks! One recipe that seemed to show up over and over in them was a Daffodil Cake.
Full disclosure: I tried making one once and it was a complete fail!
This cake was popular in the 1930s through 1950s because it makes use of egg yolks that would normally be thrown away when making a angel food cake.
One tip… be sure to sift the flour and cornstarch. That’s what all of the vintage books say to do and I did in this recipe. Enjoy!
Daffodil Cake
makes 10 servings
¾ cup flour
¼ cup cornstarch
12 eggs, room temperature, divided
1½ tsp vanilla extract, divided
2 cups sugar, divided
1 tsp cream of tartar
½ tsp salt
1 tsp almond extract
- Heat the oven to 325˚F. If your tube pan does not have a removable bottom, trace the base and cut a ring of parchment. Place the ring in the bottom of the pan (do no grease).
- Using a sifter or a fine-mesh strainer, sift the flour and cornstarch, then set aside.
- Separate the eggs, reserving 6 egg yolks.
- In the bowl of a stand mixer fitted with the whisk attachment, whip 6 egg yolks and ¼ cup sugar on high speed until very light in color, 8-10 minutes. With one minute remaining, add 1 teaspoon vanilla. (NOTE: If using Pampered Chef’s Deluxe Stand Mixer, select the WHIP setting, set the timer for 9 minutes, then press START).
- Remove the bowl and reserve the yolk mixture. (NOTE: If you only have one bowl for your mixer, remove the egg yolk mixture to another bowl. Wash and dry the mixer bowl and whisk attachment very well. Any yolk residue will interfere with the egg whites achieving proper volume).
- Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer and whip on high speed for 3 minutes. (NOTE: Pampered Chef’s Deluxe Stand Mixer, select the WHIP setting, set the timer for 3 minutes, then press start.)
- Add the almond and vanilla, and whip on high speed for 3 minutes and 30 seconds. While the mixer is running, slowly add the sugar. (NOTE: Pampered Chef’s Deluxe Stand Mixer, select the WHIP setting, set the timer for 3 minutes and 30 seconds, then press start.)
- Add the flour and cornstarch and mix on low for 1 minute and 30 seconds. (NOTE: Pampered Chef’s Deluxe Stand Mixer, select the MIX setting, set the timer for 1 minute and 30 seconds, then press start.)
- Add one-third of the egg white mixture to the bowl with the egg whites. Fold together using a rubber scraper to combine so no white streaks remain.
- Transfer the yellow batter into an ungreased tube pan, smoothing the surface.
- Top with the egg white mixture. (NOTE: You can alternate layers if you’d like).
- Run a releasing tool tool around the edge of the pan or tap it on the counter to release any bubbles.
- Bake for 60-75 minutes, rotating the pan once after 35 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and immediately invert onto the pan’s feet (if using a pan without feet, invert onto a bottle with a slim neck, such as a wine bottle), and let the cake cool completely on a flat surface for 2 hours.
- Using a releasing tool or offset spatula, unmold the cake by running the tool around the outer edges, then the inner tube. Remove the cake from the base, then release from the bottom.
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond toeach and every comment. And of course, if you do make this recipe, don’tforget to tag me on Instagram! Looking through the photos of recipes youall have made absolutely makes my day!