DAFFODIL CAKE
I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside., In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla. , Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely., For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping. , Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 255 calories, Fat 6g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.
NO-BAKE DAFFODIL CAKE
Steps:
- Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes.
This Old-fashioned Daffodil Cake is a fun, cheerful lemon flavored spring cake with a light and airy texture, featuring a simple lemon glaze. This cake has no artificial color and the yellow hue comes naturally from the separation of the egg whites and egg yolks. It's also low- fat, WW friendly and is perfect for Easter Dessert or any spring or summer celebration!
Provided by Adapted from: Daffodil Cake WW Magazine, pg. 140 April 2006
Time 3h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Set a tube pan nearby. * do NOT grease the pan (this type of cake does not need a greased pan)Sift the cake flour and 1/4 cup of the white granulated sugar into a small bowl.
- With an electric mixer on medium speed, beat the egg whites into a large bowl until foamy, about 30 seconds to 1 minute.
- Add the cream of tartar, vanilla and salt. Increase the speed to medium- high and beat just until soft peaks form (about 45 seconds to 1 minute).
- Beat in the remaining 1 cup of granulated sugar, 2 tablespoons at a time
- Beat until stiff peaks form.
- Sift one quarter of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture, one quarter at a time until just until fully blended (but don't overmix)
- Split the egg white batter into two bowls.
- With the mixer on high speed, beat the egg yolks in a small bowl until thick, about 5 minutes. *Should be the consistency of very thick fluffy gravy
- Fold in 1 tbsp of the lemon juice and 2 teaspoons of the lemon zest.
- Add one bowl of egg white batter to the bottom of the pan.
- Add egg yolk mixture on top of the first layer of egg white batter.
- Then add the second bowl of egg white batter over top of the egg yolk batter.
- Gently run a thin-bladed knife through the batters to marbelize, lifting the knife up a each time and swirling it around once. You don't want to much marblizing in this cake.
- Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. It will be lightly browned on top.
- Invert onto a bottleneck or inverted meatl funnel and cool completely, 2-3 hours. If you angel food cake pan/tube pan has feet (as you see mine does) simply turn it over and allow it to cool for 2 hours.
- To loosen the cake, run a spatula around the sides of the pan and around the centre tube. Unmold the cake onto a serving plate.
- To make the glaze: whisk together the confectioners sugar and, 2-3 tbsp of lemon juice and the remainaing 1 tsp of lemon zest in a small bowl until smooth.
- Add enough of the remaining lemon juice to make a thick glaze. so you are able to spread and it run down the side of the cake, but does not run to much.
- Spread the glaze evnely over the top of the ake Let the cake stand until glaze is set (boute 30 mintues) *pop it into the fridge or freezer to get it to set faster
- Garnish with sprinkles, or edible flowers.
Nutrition Facts : ServingSize 1 slice, Calories 212 kcal, Carbohydrate 48 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 99 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 2 g
LEMONY DAFFODIL CAKE
The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. -Lori Kampstra, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, prepare pudding according to package directions, reducing water to 2 cups. Transfer to a large bowl; cover and cool to room temperature., Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in flour, 1/4 cup at a time., Divide mixture in half. Fold vanilla into 1 portion; set aside. In another bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter., Alternately spoon white and yellow batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Using a whisk, fold into cooled pudding. Cover and refrigerate until chilled., Cut six marshmallows with a 1-1/4-in. scalloped round cookie cutter; cut holes in the centers with an apple corer or 3/4-in. round cutter. Brush tops with warm corn syrup; dip tops and sides in sugar. Cut 15 marshmallows with a 2-in. teardrop-shaped cookie cutter; brush with corn syrup and coat with sugar., Run a knife around sides and center tube of pan. Remove cake to a serving plate; split into two horizontal layers. Spread pudding mixture between layers and over top and sides of cake. Just before serving, decorate with cutouts to make daffodils.
Nutrition Facts : Calories 290 calories, Fat 10g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 186mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 0 fiber), Protein 6g protein.
DAFFODIL CAKE
I made this for Easter one year and it was gone quick! I have no idea where I got this one from but my guess is out of a newspaper. I use an inexpensive cake mix and Jiffy frosing mix. I often times omit the coconut on top due to picky eaters.
Provided by PamMal
Categories Dessert
Time 50m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray two 9" round cake pans with non-stick cooking spray.
- Drain pineapple. Reserve juice / syrup.
- Combine pineapple juice / syrup, eggs and 1/2 of rum extract.
- Add cake mix and beat for 4 minutes.
- Fold in pineapple.
- Spoon batter into prepared cake pans.
- Bake at 350 for 40 to 45 minutes.
- Cool cakes and turn out of pan. Cool 1/2 hour more.
- Prepare frosting mix and add butter and remaining rum extract.
- Spread half of frosting between layers of cake and sprinkle with coconut.
- Frost cake with remaining frosting and sprinkle with coconut.
Nutrition Facts : Calories 339.1, Fat 14.3, SaturatedFat 6.5, Cholesterol 55.5, Sodium 384.1, Carbohydrate 49.9, Fiber 1.7, Sugar 30.8, Protein 4.1
DAFFODIL CAKE
Much like its namesake flower, the daffodil cake is a cheerful sign that warmer days are ahead. Here's how it works: half of the batter is ethereal angel food; the other half is enriched with egg yolks and the zest and juice of an orange and a lemon. After layering both in a tube pan and baking, you pour the tart, citrusy glaze on top to create a dessert that will rouse your taste buds-and brighten any gathering.
Provided by Martha Stewart
Time 55m
Yield 10 to 12
Number Of Ingredients 14
Steps:
- For the Cake: Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment. Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
- In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl. Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
- Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
- Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
- For the Glaze: Whisk together all ingredients to create a thick but pourable glaze. If too thick, whisk in more lemon juice, 1 teaspoon at a time; if too thin, more confectioners' sugar. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.
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- In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift together flour and 3/4 cup sugar 3 times; set aside.
- Add vanilla, cream of tartar, and salt to egg whites. Beat with electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Sift one-fourth of the flour mixture over white mixture; fold in gently. If bowl is too full, transfer to a larger bowl. Repeat with remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the batter to another bowl.
- In a small mixing bowl beat egg yolks on high speed for 6 minutes or until thick and lemon-colored. Fold in 1-1/2 teaspoons lemon peel. Gently fold yolk mixture into half of the egg white mixture. Alternately spoon yellow batter and remaining white batter into an ungreased 10-inch tube pan. Swirl metal spatula through batters to marble.
- Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove. Place cake upside down on a plate; frost with Tangy Lemon Frosting. Sprinkle top with finely shredded lemon peel, if desired. Cover and chill up to 24 hours. Makes 12 servings.
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