Daffodil Cake Recipe: How to Make This Light & Zesty Spring Dessert
Vintage spring sweetness with airy layers and a zesty glaze that energizes every table.
Daffodil Cake: A Delightful Citrusy Classic
Daffodil cake is a true celebration of spring—bright, airy, and bursting with citrus flavor. This vintage recipe is known for its striking yellow and white marbled layers, creating a visual and taste sensation that’s as memorable as the season itself. Whether you’re looking for a dessert that impresses at Easter brunch, a Mother’s Day treat, or just a way to welcome warmer days, daffodil cake delivers on every front: flavor, texture, and presentation.
Inspired by the delicate daffodil flower, this cake is more than just a pretty face. It’s light as a feather, thanks to the careful separation and beating of egg whites and yolks, and its citrus glaze adds a zesty, sweet finish. Follow this guide to recreate the classic daffodil cake at home, complete with tips, variations, and answers to all your baking questions.
Ingredients
Before you begin, gather these ingredients to ensure a smooth baking experience. This recipe yields 12 servings, perfect for a spring gathering.
For the Cake
- 12 large eggs, separated (at room temperature)
- 1½ cups granulated sugar, divided
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 cup cake flour, sifted
- ½ teaspoon salt
- Yellow gel food coloring (optional, for the yellow layer)
For the Glaze
- 1½ cups powdered sugar, sifted
- 3 tablespoons orange juice
- Zest of 1 orange (optional, for garnish)
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Tube pan (angel food cake pan)
- Rubber spatula
- Wire rack
- Citrus zester (optional)
Step-by-Step Instructions
Follow these detailed steps to achieve the perfect daffodil cake—airy, tender, and visually stunning.
Preparing the Egg Whites and Yolks
- Separate the eggs, placing the whites in a large bowl and the yolks in another. Be careful not to get any yolk in the whites, as this can prevent them from whipping properly.
- Allow both the whites and yolks to come to room temperature for optimal volume.
Making the White Layer
- Add cream of tartar to the egg whites and beat on medium speed until soft peaks form.
- Gradually add ¾ cup sugar, beating until stiff, glossy peaks form. Fold in vanilla extract gently.
Preparing the Yellow Layer
- Beat the egg yolks with the remaining ¾ cup sugar until thick and pale yellow, about 5 minutes.
- Add orange extract and a few drops of yellow food coloring (if using) to enhance the spring color.
- Gently fold in half of the sifted cake flour and salt, being careful not to overmix.
Combining the Layers
- Alternately spoon the white and yellow batters into an ungreased tube pan for a marbled effect. For a more dramatic look, layer the yellow batter between two layers of white batter.
- Gently run a knife through the batter in a zigzag pattern to create the classic daffodil swirl.
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Baking and Cooling
- Bake at 325°F (165°C) for 55–60 minutes, or until the top springs back when lightly touched.
- Immediately invert the pan onto a wire rack and let the cake cool upside down for at least 1 hour. This prevents it from collapsing.
- Once cooled, run a knife around the edges and gently remove the cake from the pan.
Preparing the Glaze
- Whisk together powdered sugar and orange juice until smooth.
- Drizzle glaze over the cooled cake and sprinkle with orange zest for a fresh, tangy finish.
Serving and Storage Tips
Daffodil cake is best enjoyed fresh, ideally served the same day it’s made. If you need to make it ahead, store the unglazed cake covered at room temperature for up to one day, then glaze 20 minutes before serving for the best texture and flavor.
Serve slices with a dusting of powdered sugar or a dollop of whipped cream for an extra-special presentation.
Recipe Variations
While classic daffodil cake is a citrus delight, you can easily adapt the recipe to suit your taste:
- Lemon Version: Replace orange extract and zest with lemon for a brighter, tangier cake.
- Alternative Glazes: Swap orange juice for grapefruit or blood orange juice for a unique twist.
- Berry Garnish: Top each slice with fresh berries like strawberries or raspberries for added color and flavor.
Tips for Success
Here are some expert tips to help you achieve picture-perfect results every time:
- Bring eggs to room temperature for maximum volume when whipping.
- Do not grease the tube pan—the cake needs to cling to the sides to rise properly.
- Do not open the oven door while baking; a sudden temperature drop can cause the cake to fall.
- To unmold, run a thin, flexible knife completely around the pan’s edges and center tube.
FAQs About Daffodil Cake
What makes daffodil cake different from angel food cake?
While both are light, airy cakes made with beaten egg whites, daffodil cake includes an additional layer of egg yolk and orange flavoring, giving it a marbled appearance and distinct citrusy taste.
Can I make daffodil cake without a tube pan?
Tube pans are recommended because of their height and central tube, which help the cake bake evenly. However, you could try a bundt pan, but the texture may not be as authentic.
How can I prevent my cake from falling?
Properly beaten egg whites, immediate inversion after baking, and minimal opening of the oven door are crucial. Also, avoid overmixing the batter to maintain airiness.
Can I freeze daffodil cake?
Yes, you can freeze unglazed daffodil cake. Wrap tightly in plastic wrap and then foil. Thaw at room temperature before glazing.
Is food coloring necessary for the yellow layer?
Food coloring isn’t essential—the yolks lend a natural yellow hue—but a few drops of yellow gel color create a more vibrant, spring-like appearance.
The History and Charm of Daffodil Cake
Daffodil cake is a beloved mid-century recipe, cherished for its delicate texture and cheerful look. Its marbled layers evoke the flower for which it’s named, and its lightness makes it a perennial favorite for spring celebrations. Recipes for daffodil cake first appeared in the post-war era, when home cooks were eager for desserts that felt special yet weren’t too heavy—after the austerity of wartime, a cake like this was a true indulgence.
Daffodil Cake in Popular Culture
Although not as ubiquitous as carrot cake or lemon pound cake today, daffodil cake has a devoted following among vintage baking enthusiasts. Its appearance in magazines and community cookbooks of the 1950s and 60s made it a nostalgic choice for many home bakers. Today, it’s experiencing a revival as more people seek out retro recipes that celebrate simplicity and seasonal ingredients.
Detailed Table: Classic Daffodil Cake Ingredients and Substitutions
| Ingredient | Function | Possible Substitution |
|---|---|---|
| Eggs | Leavening, structure, color | No direct substitute |
| Cake Flour | Lightness, tenderness | All-purpose flour, but texture may differ |
| Orange Extract/Juice | Flavor | Lemon extract/juice, grapefruit juice |
| Powdered Sugar | Glaze, sweetness | Granulated sugar, but glaze will be grainier |
Conclusion
Daffodil cake is more than just a dessert—it’s a celebration of spring, a nod to vintage baking, and a treat that’s as fun to make as it is to eat. With its cloud-like texture, zesty citrus notes, and eye-catching layers, it’s sure to become a new favorite in your recipe collection. Gather your ingredients, arm yourself with a whisk and a little patience, and let daffodil cake brighten your kitchen this season.
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