Name: Daffodil Cake
Prep time: 40 min
Total time: 2 h 50 min
Yield: 12 serving(s)
Ingredients: 12 egg whites plus 6 egg yolks, at room temperature; 1 tsp. vanilla bean paste or vanilla extract; 1/4 tsp. almond extract; 1/2 tsp. fine sea salt; 1 1/2 tsp. cream of tartar; 1 1/2 c. granulated sugar; 1 c. cake flour; Zest of 1 orange, plus 2 tablespoons orange juice; 3 tbsp. salted butter, melted; 1/4 c. orange juice (from 1 orange); 3 c. powdered sugar

Step 1For the cake: Preheat the oven to 325ºF. Clean and dry an angel food cake pan very well. Do not grease it or the cake will not rise properly.

Step 2In a stand mixer fitted with the whisk attachment, whip the egg whites, vanilla bean paste, almond extract, and salt on medium-high speed until a bit frothy, about 2 minutes. Add the cream of tartar and whip on high until the mixture forms soft peaks, about 3 minutes.

Step 3Reduce the mixer speed to medium-low and gradually add 1 cup of the granulated sugar while the mixer is running. Increase the speed to high and continue whipping until the mixture is glossy, smooth, and holds a stiff peak, about 3 minutes.

Step 4In three additions, sift the flour over the top of the beaten egg whites and carefully fold it in by hand using a rubber spatula. Transfer the mixture to a large bowl and set aside.

Step 5In the stand mixer bowl (no need to clean it out), whip the egg yolks, orange zest, and 2 tablespoons orange juice on high speed until combined. Gradually add the remaining 1/2 cup granulated sugar, a little at a time, continuing to whip until the mixture is fluffy and pale yellow, about 3 minutes. Fold in one-third of the whipped egg white batter until incorporated.

Step 6Spoon the yellow batter into the bottom of the ungreased angel food cake pan. Top with the remaining egg white batter. Run a knife or thin offset spatula through the batter to break up any large air pockets, moving from side to side but keeping the knife vertical to avoid swirling the batter as much as possible. Smooth the top with a rubber spatula or the back of a spoon.

Step 7Bake until the top is lightly golden and cracked and the cake bounces back when lightly pressed, about 40 minutes.

Step 8Remove the cake from the oven and flip upside down to cool on the pan’s feet (if your pan does not have feet, then rest the inverted pan on the neck of a heatproof bottle fitted in the center hole). Let the cake cool completely, about 1 hour 30 minutes.

Step 9Turn the pan right-side up. Run a knife along the inside edge of the pan and the center tube to help release the cake. Invert the pan onto a platter or cake stand and tap the pan to release. Remove the pan.

Step 10For the glaze: In a medium bowl, whisk together the butter and orange juice. Add the powdered sugar and whisk until smooth and combined. Pour the glaze over the top of the cake, letting it drip down the sides. Let stand until the glaze is set, about 20 minutes.

Daffodil Cake

Ingredients

For the Cake:

For the Glaze:

Directions

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