LEMONY DAFFODIL CAKE
The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. -Lori Kampstra, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, prepare pudding according to package directions, reducing water to 2 cups. Transfer to a large bowl; cover and cool to room temperature., Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in flour, 1/4 cup at a time., Divide mixture in half. Fold vanilla into 1 portion; set aside. In another bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter., Alternately spoon white and yellow batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Using a whisk, fold into cooled pudding. Cover and refrigerate until chilled., Cut six marshmallows with a 1-1/4-in. scalloped round cookie cutter; cut holes in the centers with an apple corer or 3/4-in. round cutter. Brush tops with warm corn syrup; dip tops and sides in sugar. Cut 15 marshmallows with a 2-in. teardrop-shaped cookie cutter; brush with corn syrup and coat with sugar., Run a knife around sides and center tube of pan. Remove cake to a serving plate; split into two horizontal layers. Spread pudding mixture between layers and over top and sides of cake. Just before serving, decorate with cutouts to make daffodils.
Nutrition Facts : Calories 290 calories, Fat 10g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 186mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 0 fiber), Protein 6g protein.
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Alex Hasan
[email protected]I've never made a daffodil cake before, but this recipe made it easy. The cake was delicious and the daffodil petals added a beautiful touch.
Emalyn Albofera
[email protected]This cake was okay. It was a little too dense for my taste, but the lemon flavor was nice.
Mashaallah mashaallah
[email protected]This cake was a disappointment. The lemon flavor was overpowering and the cake was dry. I won't be making this again.
Regan
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of lemon desserts, but I'm so glad I did! The cake was perfectly balanced and not too sweet. I'll definitely be making this again.
Marinette
[email protected]This cake was a bit more work than I expected, but it was worth it in the end. The flavors were amazing and the cake was so moist and fluffy.
Suntas Khan
[email protected]I'm always looking for new and interesting cake recipes, and this one definitely fits the bill. The lemon flavor is so refreshing, and the daffodil petals add a unique and beautiful touch.
Miltjadhi Bollano
[email protected]This recipe is a keeper! The cake was so moist and flavorful, and the lemon glaze was the perfect finishing touch. I'll definitely be making this again.
Kashan
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
LeTammra Moore
[email protected]This cake was a little too sweet for my taste, but it was still very good. I think I'll try it again with less sugar next time.
Khan Rashel
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The lemon flavor is perfectly balanced, and the daffodil petals add a beautiful touch.
Peter Gabriel
[email protected]This cake is absolutely gorgeous! I made it for a baby shower and it was a huge success. The flavors were delicate and well-balanced, and the cake itself was so moist and tender.
Robert Addison
[email protected]I'm not a big baker, but this recipe was easy to follow and the results were delicious. The cake was moist and fluffy, and the lemon glaze was the perfect finishing touch.
Mieszko Fortuin
[email protected]This cake was a hit at my dinner party! The lemon flavor was bright and tangy, and the daffodil petals added a beautiful touch. I'll definitely be making this again.