Daffodil Cake

[Laura B]

I had a Daffodil Cake at a restaurant last night that was the dessert special. It was SO good! It is an angel food cake with some yellow cake swirls in it. It was served with a strawberry and cream sauce, fresh strawberries, whipped cream, and some outstanding lemon ice cream. I wanted to order seconds!

None of my cookbooks have this cake. I did find some recipes by running a search on Google, but I was wondering if any of you make this cake and have a tried-and-true recipe to share?

[AD]

There was in fact a recipe that I think may have even had the same name in one of my mother's old cookbooks. It was either in Good Housekeeping or Fannie Farmer. If I recall, it was a swirl of angel food and sponge cakes. If you would like, I can look for the recipe and post it.

[Natasha]

Hi Laura!

Here is one! It is from the Companys Coming Cakes book by Jean Pare. Very springlike. Enjoy, if you make it! However, it is egg-rich; don t know if that will bother you or not. But here it is anyway...

Ideal for a spring tea. A delicate cake with a delicate pale yellow and white color combination. A touch of yellow food coloring may be used if the yellow is too pale.

10 egg whites, room temp
1 tsp cream of tartar
1/2 tsp salt
1 1/2 cups granulated sugar
3/4 cup sifted cake flour
6 egg yolks, beaten
1/2 tsp orange extract
1/2 cup sifted cake flour
1 tsp vanilla

Preheat oven to 350. Wash angel food tube pan in hot soapy water to ensure it is totally grease-free. Beat egg whites until frothy. Add crea of tartar and salt. Beat until stiff.

Fold in sugar. Divide batter in half.

to 1/2 batter fold in first amount of cake flour, egg yolks and orange extract.

To rest of batter (second 1/2) fold in remaining flour and vanilla. Place about 1 cup batter at a time, alternating colors, into ungreased 10 inch angel food tube pan. Bake in oven for 30 mins. Reduce heat to 325 degrees and bake for an additional 20 mins until an inserted wooden pick comes out clean. Invert pan until cool. remove and ice with Lemon Cheese Frosting.

I will be back with the frosting recipe! :)

Natasha

[Linda in MO]

Laura, it's so funny that you ask about this cake. I bought my MIL a Southern Living cookbook for Mother's Day and of course I had to look through it last night. I ended up saving a recipe for Daffodil Cake because the picture looked so good! Well, actually I found the recipe on the net, but it was missing the glaze so I typed that part in. I hope this is what you're looking for. Let us know if you try it.

* Exported from MasterCook *

Daffodil Sponge Cake

Recipe By :Southern Living
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Cake flour -- sifted
1/2 c Sugar
4 Egg yolks
1/2 t Lemon extract
10 Egg whites
1 t Cream of tartar
1/2 t Salt
3/4 c Sugar
1/2 t Vanilla extract

Preparation Time: 0:30
Sift flour and 1/2 cup sugar together 3 times; set aside.
Beat egg yolks at high speed of an electric mixer 4 minutes
or until thick and lemon colored. Add lemon extract; beat
at medium speed an additional 5 minutes or until thick.
Set aside. Beat egg whites until foamy. Add cream of
tartar and salt; beat until soft peaks form. Add 3/4 cup
sugar, 2 tablespoons at a time; continue beating until
stiff peaks form. Sprinkle one-fourth of flour mixture over
egg whites; gently fold it in. Repeat procedure with
remaining flour, adding one-fourth of the mixture at a time.

Divide egg white mixture in half. Fold vanilla into half of
egg white mixture. Gently fold beaten egg yolks into
remaining egg white mixture. Pour half of yellow mixture
into an ungreased 10-inch tube pan; then gently add half of
white mixture. Repeat procedure with remaining mixtures.
Gently swirl batters with a knife to create marble effect.
Bake at 350 degrees for 45 to 50 minutes or until cake
springs back when lightly touched. Invert pan carefully.
Let cake cool in pan 40 minutes. Loosen cake from sides of
pan using a narrow metal spatula; remove from pan. Yield:
one 10-inch cake.

Serving Ideas : Lemon Glaze:

1 1/2 cups sifted powdered sugar
1 t. lemon zest
1/8 t. lemon extract
2 to 3 T. lemon juice

Combine until smooth.

[gabbyh]

Laura,
I know this cake by the name "Gold & Silver Cake"...and I'm searching through my recipes...I'll post it if I find it...we're starting to pack for our move next week, so the apt is in kind of a turmoil ;-}
~Gail H.

[Laura B]

Thank you Linda and Natasha! I will try one of those recipes out soon and report back. The cake I had was awesome, so I encourage y'all to try this, too! :D

Gail and AD, thank you for the offers to type in recipes, but please don't go to a bother. (Especially in the midst of a move, Gail! You are so generous!) The recipes that Linda and Natasha posted seem pretty similar, so I think my question has been answered!

[HUNGRY!]

I made the cake that LindainMO posted above. It was pretty good. Linda, or LauraB I'm curious if you ever got around to making this cake? I loved the cake but the glaze tasted too strong of powdered sugar to me. I served it with pureed peaches (frozen not fresh) and that tasted really good and hid the strong taste of the glaze. This cake took a long time to put together but the result was a nice, airy spring time cake.

Can anyone suggest a different lemon glaze for next time I make it?

PS I hope that no one minds me pulling up all of these old threads. To do my menu planning this week (during a long and tedious conference call at work) I went back exactly one year on the bb and planned all of my meals from threads that people had posted during that time. It was fun.

[Laura B]

Thanks for bringing this thread back up. I actually never made the cake, but I have been thinking about it lately now that it is spring again. Maybe I wil make one of them today!

I find that I always need to play around with powdered sugar glazes, but I also don't mind tasting the powdered sugar. If I make this particular glaze, I will let you know what I think.

[Linda in MO]

No, I still haven't tried this cake! Thanks for your review. In reference to the glaze...when I make it, I will probably omit the lemon extract and maybe heat the glaze to get the powdered sugar to really dissolve. I don't know if this would solve the problem, but that's probably what I'll try.