Daffodil Cake

Name: Daffodil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 1 c. cake flour; 1 1/2 c. plus 2 tbsp. granulated sugar; 1 1/4 c. egg whites (from about 10 large eggs), room temperature; 1/4 tsp. salt; 1 1/2 tsp. cream of tartar; 1/2 tsp. vanilla extract; 4 large egg yolks, room temperature; 1 tsp. finely grated orange zest plus more for garnish; 2 tbsp. orange juice; 1 1/2 c. confectioners’ sugar, sifted; 3 tbsp. orange juice; 1 tbsp. butter, melted

By The Good Housekeeping Test KitchenPublished: Apr 12, 2017

a round orange citrus cake with zest as garnish

Mike Garten

Yields:

12 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Jump to recipe

Thanks to a few tablespoons of orange juice, this springtime cake is the perfect balance between citrusy and sweet.

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Ingredients

Cake

1 cup
cake flour
1 1/2 cups
plus 2 tbsp. granulated sugar
1 1/4 cups
egg whites (from about 10 large eggs), room temperature
1/4 tsp.
salt
1 1/2 tsp.
cream of tartar
1/2 tsp.
vanilla extract
4
large egg yolks, room temperature
1 tsp.
finely grated orange zest plus more for garnish
2 Tbsp.
orange juice

Glaze

1 1/2 cups
confectioners’ sugar, sifted
3 Tbsp.
orange juice
1 Tbsp.
butter, melted

Directions

1. Step 1Prepare Cake: Preheat oven to 375°F. Sift flour with 1/2 cup sugar.
2. Step 2In large bowl, with mixer at high speed, beat egg whites with salt, cream of tartar and vanilla until soft peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling 1⁄4 cup at a time over egg whites. Beat until sugar is just blended.
3. Step 3With rubber spatula, gently fold in flour mixture by fourths until fully incorporated.
4. Step 4In another bowl, with mixer at high speed, beat egg yolks with orange zest and juice and remaining 2 tablespoons sugar until thickened and pale. Fold in one-third of white batter.
5. Step 5 In ungreased 4-inch-deep 10-inch tube pan, alternate yellow and white batters to give marbleized effect, with white batter on top. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean.
6. Step 6To cool cake, invert in tube pan and let hang until cooled completely, resting pan on center tube or placing tube over funnel or neck of bottle. (Cake will shrink if removed from pan while warm.)
7. Step 7To remove cooled cake, use thin bladed knife or spatula to loosen cake all around side and tube. Invert cake onto wire rack and lift off pan.
8. Step 8 Prepare Glaze: In small bowl, mix confectioners’ sugar, orange juice and butter until smooth. Brush all over cooled cake and let sit until somewhat set. Garnish cake with orange zest.