Name: Daffodil Cake
Prep time: 20 min
Total time: 55 min
Ingredients: 1.25 cups sifted cake flour; 1.5 cups sugar, divided; 1.25 teaspoons kosher salt (we use Diamond Crystal), divided; 12 large egg whites, plus 6 large yolks; 1.5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice; 1 teaspoon finely grated orange zest, plus 1 tablespoon fresh juice; 1 teaspoon cream of tartar; Edible pansies, for serving (optional); 2 cups sifted confectioners' sugar, plus more if needed; 2 tablespoons fresh lemon juice, plus more if needed; 0.5 teaspoon grated orange zest, plus 1 tablespoon fresh juice; 1 teaspoon orange-blossom water (optional); 2 tablespoons unsalted butter, melted; Pinch of kosher salt

Daffodil Cake

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Martha Stewart Test Kitchen

Updated on March 11, 2022

Prep Time:

20 mins

Total Time:

55 mins

Yield:

10 to 12

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 zest and 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.

Ingredients

Cake:

1 ¼ cups sifted cake flour
1 ½ cups sugar, divided
1 ¼ teaspoons kosher salt (we use Diamond Crystal), divided
12 large egg whites, plus 6 large yolks
1 ½ teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice
1 teaspoon finely grated orange zest, plus 1 tablespoon fresh juice
1 teaspoon cream of tartar
Edible pansies, for serving (optional)

Mixed-Citrus Glaze:

2 cups sifted confectioners' sugar, plus more if needed
2 tablespoons fresh lemon juice, plus more if needed
½ teaspoon grated orange zest, plus 1 tablespoon fresh juice
1 teaspoon orange-blossom water (optional)
2 tablespoons unsalted butter, melted
Pinch of kosher salt

Directions

For the Cake: Preheat oven to 350°F. Sift flour, 1/4 cup sugar, and 1 teaspoon salt through a coarse-mesh sieve onto a piece of parchment. Beat yolks and 1/4 cup sugar with an electric mixer on high speed until doubled in volume, 3 minutes. Beat in both zests and juices.
In a clean bowl with clean whisks, beat egg whites on high speed until foamy. Beat in remaining 1/4 teaspoon salt and cream of tartar until soft peaks form. Gradually add remaining 1 cup sugar; beat to stiff peaks. Transfer to a large, wide bowl. Sift one-third of flour mixture over top; gently but thoroughly fold in. Repeat twice more with remaining flour mixture.
Fold half of egg-white mixture into yolk mixture; dollop into an ungreased 10-inch angel-food-cake pan. Top with remaining egg-white mixture. Run a knife through to release air bubbles. Bake until top springs back when lightly touched, 35 to 40 minutes.
Invert pan onto its legs (or rest on the neck of a wine bottle); let cool 1 hour. Run a knife around inside of pan and tube to release cake and unmold, then use it to release cake from pan bottom; remove.
For the Glaze: Whisk together all ingredients to create a thick but pourable glaze. If too thick, whisk in more lemon juice, 1 teaspoon at a time; if too thin, more confectioners' sugar. Place cake on a cake stand and pour glaze over top, letting it drip down sides. Let stand until set, about 30 minutes; decorate with flowers.

Cook's Notes

This cake is best the day it's made, but can be stored at room temperature up to 1 day.

Originally appeared: Martha Stewart Living, April 2022