Daffodil Cake

With Easter right around the corner there isn’t a better recipe to dust off than the Daffodil Cake – also known as Easter Dinner Cake. This recipe was included in the 1930 edition of the Better Homes and Gardens cookbook. It is a thrifty cake since the recipe makes use of the egg yolks left behind when making angel food batter. This results in two different colored batters, the white angel food and yellow sponge. By alternating layers of batter, you are left with a cheerfully marbled cake fit to serve at Easter. 

Daffodil Cake

Preparation Time: 45 minutes.  Bake Time: 40 minutes + cooling time 
Makes 12 servings 

INGREDIENTS

WHITE CAKE

• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 2/3 cup extra-fine sugar
• 1/2 cup sifted cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

YELLOW CAKE

• 6 large egg yolks (if yolks are very pale, add a tiny drop of yellow food coloring)
• 2 tablespoons warm pineapple juice  
• 1/2 cup sifted cake flour
• 1/2 cup extra-fine sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract

FROSTING

• 1/2 cup extra-fine sugar
• 4 teaspoons all-purpose flour
• Pinch salt
• 1 cup pineapple juice
• 1 carton (8 oz.) frozen whipped topping, thawed

DIRECTIONS

1. Take eggs out of fridge at least one hour ahead of time so they come to room temperature.
2. Make frosting before you start baking because it needs to be cold before assembling the cake.  
3. Combine the sugar, flour and salt in a small saucepan.  Stir in the pineapple juice until well blended.  Bring it to a boil, cook and stir for two minutes or until thickened.  Set aside to chill completely. 
   Preheat the oven to 350° F. Position the oven rack in the bottom third of the of the oven.
4. Separate all six eggs, placing the eggs whites in a large bowl that has been wiped clean with a paper towel moistened with white vinegar. Place the eggs yolks in a medium bowl and set aside.
5. Add the cream of tartar and vanilla to eggs whites and beat at medium speed until foamy. At a high speed, add sugar, one tablespoon at a time until the mixture forms stiff, glossy peaks.  Combine the sifted flour, baking powder and salt and gently fold into the egg white mixture.  Set aside.
6. Now, beat the egg yolks and warm pineapple juice until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into the egg yolk mixture. Beat in the vanilla.
7. Spoon half of the egg white mix into a 10 inch ungreased angel food cake pan, spreading lightly to cover the bottom of the pan. Now, add the egg yolk mixture and finish with the remaining half of white batter.  
8. Transfer pan to preheated oven and bake 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.  Invert the Immediately remove pan from oven and invert pan; cool completely. It will take at least an hour for the cake to cool.  
9. Once cool. Run a sharp knife around the pan to loosen the cake.  Turn out cake onto a serving plate.  
10. Fold the whipped topping into the frosting and then spread thickly over the top and sides of cake.  
11. Store in fridge.

Pairs great with our Pineapple Coconut tea or a nice black tea such as Kenya Milima.