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–+ servings
A slice of Daffodil cake on a round white plate.

Daffodil Cake

Erika Marucci
This daffodil cake is light and airy with marbled layers of white angel food cake and yellow sponge cake. With a light orange taste, this vintage cake recipe is perfect for any spring event!
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Prep Time 30 minutes
Cook Time 45 minutes
cooling time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 224 kcal

Ingredients
 
 

Cake Batter

  • 1 cup pastry flour
  • 2 tablespoons cornstarch
  • 1½ cups granulated sugar - divided
  • 6 large egg yolks - room temperature
  • 1 teaspoon vanilla extract
  • 12 large egg whites - room temperature
  • 1 teaspoon cream of tartar
  • 1 pinch salt
  • 1 zest of orange
  • 2 tablespoons orange juice

Orange Glaze

  • 1 cup powdered sugar
  • 2 ½ tablespoons orange juice

Instructions
 

Cake Batter

  • Pre-heat the oven to 350℉ (180℃).
  • In a medium bowl sift together three times the flour, cornstarch and ¾ cups of sugar. Set the bowl aside.
  • In the bowl of a stand mixer, beat the egg whites, vanilla, cream of tartar and salt on medium-high speed until soft peaks form. Add ½ cup of sugar, 1 tablespoon at a time and continue beating until it reaches medium peaks. Gently fold in the flour mixture, ¼ at a time until just incorporated.
  • In another medium bowl beat the yolks, orange zest and juice and remaining sugar on high speed until light in color and thickened. Fold in ⅓ of the white batter just until combined.
  • In an ungreased 10 inch tube pan, alternate dropping spoonfuls of yellow and white batter to give it a marble effect. Bake approximately 40-45 minutes or until a toothpick inserted in the cake comes out clean or with just a few crumbs attached.
  • Cool the cake upside down in the pan resting on top of a cooling rack. Let it hang until completely cooled. To remove the cake from the pan, run a knife around the sides of the cake.
  • Drizzle the glaze over the cooled cake and let it set. Garnish with orange slices or zest. Enjoy!

Orange Glaze

  • In a small bowl mix together powdered sugar and orange juice. Add more or less powdered sugar depending on your preferred glaze consistency.

Notes

Do I need an angel food cake pan?

No! I actually used a tube pan but a bundt pan will work, too. An angel food cake pan is great. It has ‘feet’ on the bottom so you can flip the pan upside down for cooling the cake resulting in the cake keeping its delicate texture as it cools. If you are using a tube or bundt pan just place the pan over a wire rack or in the center hole of the tube place a wine bottle. 

Why did my cake deflate and fall?

The cake could possibly fall due to the batter being overmixed which will deflate the egg whites. If that is not the case, you may have greased the pan which could also lead to a deflated cake.

How to Store Daffodil Cake?

This daffodil cake recipe tastes best when eaten within a day or two of making it. It can last up to three days though if you wrap it tightly and store it in an airtight container.
I do not recommend freezing the cake; the angel food cake portion will change in texture upon thawing. If you need to make it a day ahead of time, cool completely, wrap the unglazed cake plastic wrap and then glaze the day of serving. 
 
 

Nutrition

Calories: 224kcalCarbohydrates: 45gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 92mgSodium: 63mgPotassium: 157mgFiber: 1gSugar: 36gVitamin A: 140IUVitamin C: 5mgCalcium: 19mgIron: 1mg
Keyword angel food cake, daffodil cake, orange cake, orange glaze, sponge cake
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