Description
A beautiful two-toned cake featuring delicate vanilla and orange flavors with a light, airy texture, named for its resemblance to the spring flower.
Ingredients
Scale
- 1 cup (8-10) egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 cup granulated sugar, divided
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup cake flour, sifted
- 4 egg yolks, room temperature
- ½ cup granulated sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- 1 cup powdered sugar (optional, for glaze)
- 2–3 tablespoons fresh orange juice (optional, for glaze)
- ½ teaspoon orange zest (optional, for glaze)
Instructions
- Preheat oven to 325°F (165°C). Ensure 10-inch tube pan is clean and ungreased.
- Beat egg whites until foamy. Add cream of tartar and beat to soft peaks. Gradually add half the sugar, salt, and vanilla extract. Beat until stiff, glossy peaks form.
- Sift remaining sugar with flour. Gently fold into egg whites. Set aside two-thirds of this batter.
- Beat egg yolks until thick. Add sugar, orange juice, zest, and vanilla. Beat until mixture forms ribbons.
- Fold yolk mixture into remaining one-third of white batter.
- Alternately spoon white and yellow batters into tube pan. Gently swirl with knife for marbled effect.
- Bake 45-50 minutes until cake springs back when touched.
- Invert pan and cool completely (about 90 minutes).
- Run knife around edges to remove cake from pan.
- Optional: Mix powdered sugar, orange juice, and zest for glaze. Drizzle over cooled cake.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 215
- Sugar: 29g
- Sodium: 75mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 69mg
Keywords: Daffodil Cake