Daffodil Cake

Simply delicious and gorgeous! This recipe will not disappoint!

***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.

***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

Ingredients

¾ cup flour, sifted

¼ cup cornstarch, sifted

12 eggs, room temperature, divided

1½ tsp vanilla extract, divided

2 cups sugar, divided

1 tsp cream of tartar

½ tsp salt

1 tsp almond extract

Directions

Heat the oven to 325˚F.

Use a Tube Cake Pan but do not grease.

Using a sifter or a fine-mesh strainer, sift the flour and cornstarch, then set aside.

Using the Stainless Steel Egg Separator, separate the eggs, reserving 6 egg yolks.

In the bowl of the Deluxe Stand Mixer using the whisk attachment, whip 6 egg yolks and ¼ cup sugar on the WHIP setting, set the timer for 9 minutes, then press START.

Remove the bowl and reserve the yolk mixture. Thoroughly clean and dry mixing bowl before the next step.

Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer on the WHIP setting, set the timer for 3 minutes, then press start.

Add the almond and vanilla, and whip on the WHIP setting for 3 minutes and 30 seconds. While the mixer is running, slowly add the sugar.

Add the flour and cornstarch and use the MIX setting, set the timer for 1 minute and 30 seconds, then press start.

Add one-third of the egg white mixture to the bowl with the egg whites. Fold together using a rubber scraper to combine so no white remains.

Transfer the yellow batter into an ungreased tube pan, smoothing the surface and then top with the egg white mixture. Lightly tap pan to help release any bubbles.

Bake for 60-75 minutes until golden brown and a toothpick inserted in the center comes out clean.

Remove from the oven and immediately invert onto the pan’s feet and let the cake cool completely on a flat surface for 2 hours.

Using a releasing tool or offset spatula, unmold the cake by running the tool around the outer edges, then the inner tube.

Remove the cake from the base, then release from the bottom.