Daffodil Cake

It’s one of the first cakes I ever made and you can find many versions of it. Some of them require 12 egg whites which leaves you with 6 left over egg whites. Unless I am planning on making pasta noodles I generally go with this version of the recipe that leaves no leftover egg yolk. In the past I have also made this cake with lemon zest in the white but I decided to do a single flavor this time. Any citrus of your choice and even pineapple versions of this recipe are out there. Orange is my favorite and originally I planned to add lemon zest to the white cake. In the end I decided to do just the orange and left the white cake vanilla flavored.

Ingredients

White cake:

6 large egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon vanilla

2/3 cup sugar

1/2 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon lemon zest(optional)

Yellow Cake:

6 large egg yolks

2 tablespoons orange juice

1/2 cup cake flour

1/2 cup sugar

1 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon vanilla

1 teaspoon orange zest

Glaze:

1 cup powdered sugar

1/4 cup water or orange juice

1 pinch orange zest

Instruction

White Cake

Place egg whites in a large bowl, let them come to room temperature ~30 minutes.

Add tartar and vanilla and beat on medium until foamy before gradually adding 1 tablespoon of sugar at a time until soft peaks form.

Combine the flour, baking powder and salt in a separate bowl. Fold into egg white gently and set aside.

Yellow Cake

Beat egg yolks and orange juice until thick and lemon colored. In a seaparate bowl add flour, sugar, baking powder and salt. Gradually beat into egg mixture. Beat in vanilla and orange zest.

Alternately spoon yellow and white batter into an ungreased 10 inch tube pan. Bake at 350 degrees for 35 – 40 minutes.

Immediately invert pan and remove cake. Let cool completely then apply a basic orange zest glaze.

Glaze

Add all glaze ingredients to a bowl and whisk until well combined. Brush or drizzle glaze over cake.

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