Daffodil Cake

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READY IN: 50mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1 14
    cups sifted cake flour
  • 1 12
    cups plus 2 tablespoons sugar, divided
  • 1 14
    cups egg whites, at room temperature (about 10 eggs)
  • 1 14
    teaspoons salt
  • 1 12
    teaspoons cream of tartar
  • 4
    egg yolks
  • 1
    teaspoon grated orange rind
  • 2
    tablespoons orange juice
  • Orange Butter Frosting
  • 13
    cup butter
  • 18
    teaspoon salt
  • 2
    tablespoons orange rind
  • 3
    cups powdered sugar, sifted
  • 14
    cup orange juice
  • 1 12
    teaspoons lemon juice
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DIRECTIONS

  • Preheat oven to 375°F.
  • To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
  • Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
  • Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
  • To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
  • Frost sides and top of cake.
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