Daffodil Dessert Recipes

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DAFFODIL CAKE



Daffodil Cake image

This is a great spring angel food-type of cake made with two flavors of batter alternated in a tube pan.

Provided by Carol

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

10 egg whites
1 teaspoon cream of tartar
½ teaspoon salt
1 ¼ cups white sugar, divided
¾ cup sifted cake flour
6 egg yolks
½ teaspoon orange extract
½ cup sifted cake flour
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
  • In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.
  • In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
  • Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
  • Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
  • Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 33 g, Cholesterol 102.4 mg, Fat 2.3 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 147.5 mg, Sugar 21.1 g

DAFFODIL CAKE



Daffodil Cake image

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.

Provided by Martha Stewart

Time 55m

Yield 10 to 12

Number Of Ingredients 14

1 1/4 cups sifted cake flour
1 1/2 cups sugar, divided
1 1/4 teaspoons kosher salt (we use Diamond Crystal), divided
12 large egg whites, plus 6 large yolks
1 1/2 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
1/2 teaspoon grated orange zest, plus 1 tablespoon fresh juice
1 teaspoon orange-blossom water (optional)
2 tablespoons unsalted butter, melted
Pinch of kosher salt

Steps:

  • 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.

DAFFODIL CAKE



Daffodil Cake image

I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 21

6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup sugar
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
YELLOW CAKE:
6 large egg yolks
2 tablespoons warm water
1/2 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon vanilla extract
FROSTING:
1/2 cup sugar
4 teaspoons all-purpose flour
Pinch salt
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside., In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla. , Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely., For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping. , Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 255 calories, Fat 6g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.

DAFFODIL DESSERT



Daffodil Dessert image

I found this recipe many years ago in one of my mother's Church-type cookbooks. Reminds me of a banana split without the chocolate and strawberries.

Provided by Scout Mom

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 8

1 jiffy yellow cake mix
8 ounces cream cheese, softened
1/2 cup milk
1 package instant vanilla pudding
1 1/2 cups milk
20 ounces crushed pineapple, drained
10 ounces Cool Whip
chopped pecans

Steps:

  • Mix cake according to package directions.
  • Bake in 9x13 pan for 20 minutes at 350.
  • Cream cream cheese with fork; add 1/2 cup milk.
  • Mix pudding according to package directions, except use 1 1/2 cups milk (instead of 2 cups).
  • Combine cheese and pudding mixtures; spread over cooled cake.
  • Cool until set.
  • Spread pineapple over pudding.
  • Spread Cool Whip over top; sprinkle with chopped pecans.

Nutrition Facts : Calories 4982.6, Fat 230.5, SaturatedFat 132.3, Cholesterol 328.3, Sodium 5856.3, Carbohydrate 684.3, Fiber 10.3, Sugar 466.8, Protein 62.1

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