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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 zestand juice of an orange and a lemon.
Two different batters are used for a daffodil cake: there’s a layer of angel food and a more traditional yellow cake batter, together they create a unique layered effect. Skip to content Top Navigation Explore Martha StewartMartha Stewart FOOD HOLIDAYS ENTERTAINING HOME GARDENING CLEANING & ORGANIZING WEDDINGS SHOP DIY BEAUTY & WELLNESS LIFE NEWS
Prepare Cake: Preheat oven to 375°F. Sift flour with 1/2 cup sugar. In large bowl, with mixer at high speed, beat egg whites with salt, cream of tartar and vanilla until soft peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling 1⁄4 cup at a time over egg whites.
Here’s how it works: half of the batter is ethereal angel food; the other half is enriched with egg yolks and the zestand 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.
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