Best 10 Daffodil Cake Recipes

DAFFODIL CAKE

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.

LEMONY DAFFODIL CAKE

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.

DAFFODIL CAKE (LEMON CAKE SUPREME)

Steps:

• Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
• Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
• Pour crushed pineapple with juice over the cake in the pan.
• Fold 1 package lemon instant pudding into 1 1/2 cups milk.
• Fold this into 1 small carton Cool Whip.
• Spread over cake.
• Top with coconut! (optional).

NO-BAKE DAFFODIL CAKE

Steps:

• Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes.

LEMON DAFFODIL CAKE

Steps:

• In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter. , Alternately spoon 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 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely., For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice and softened gelatin until gelatin is dissolved. , Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes., Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator.

PINEAPPLE DREAM CAKE AKA DAFFODIL CAKE

Steps:

• 1. Mix the cake mix, water, oil, and eggs together, as directed on the cake mix box. Bake the cake in a 13 x 9" baking dish, using the temperature & time suggested on the cake mix box. Remove from oven and cool.
• 2. Drain the pineapple well. (I actually squish it with a wooden spoon, just a little, so the cake won't get soggy.)
• 3. Spread drained pinepple over the cooled cake.
• 4. In a blender (or using a bowl & mixer), mix together the cream cheese, pudding mix, and milk until well-blended. Pour over the pineapple on the cake...
• 5. ...and smooth the pudding evenly over the cake.
• 6. Refrigerate at least 30 minutes until the pudding is set. Then frost with Cool Whip.
• 7. Refrigerate again until ready to serve. (If there are any leftovers, refrigerate them, too.) I wish this photo showed the whole slice of cake. Silly JAP editing! =^..^=

NATHALEE DUPREE'S DAFFODIL CAKE

Steps:

• Bake at 375.
• Sift the flour and 3/4°C of the sugar together three times.
• In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 Cup sugar and continue to beat until very stiff peaks form.
• Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time.
• Fold in vanilla. Remove one-third of the batter and set aside.
• In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel.
• Fold about 1/2 Cup of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter.
• Spoon white and yellow batters alternately into an ungreased tube pan. Run knife gently through batter to eliminate air pockets and to swirl the batters.
• Bake in lower third of oven for 35 - 40 minutes Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.
• Glaze: Cook sugar, cornstarch and water over medium heat till smooth and thickened. Add lemon peel, juice and butter and heat till warm.

LEMON SCENTED DAFFODIL CAKE

Steps:

• 1. To Prepare Cake: Let egg whites stand at room temperature for 30 min. in a very large mixing bowl.
• 2. Meanwhile sift together cake flour and 3/4 cup sugar; repeat twice. Set aside. preheat oven to 350 degrees.
• 3. Add vanilla, cream of tartar and salt to egg whites. Beat with electric mixer on medium to high speed until soft peaks form (tips curl).
• 4. Gradually add remaining 3/4 cup sugar 2 tablespoons at a time, beating until stiff peaks form (tips Stand straight). sift 1/4 cup cup of the flour mixture over white mixture; fold in gently.
• 5. Repeat with remaining flour mixture using 1/4 of the flour mixture, using 1/4 of the flour mixture each time. Transfer half of the batter to another bowl.
• 6. In a small mixing bowl, beat egg yolks on high speed for 6 minutes or thick and lemon colored. Fold in lemon zest.
• 7. Gently fold into half of the egg white mixture. Alternately spoon yellow batter and white batter into an ungreased 10-inch tube pan, swirl metal spatula through batters to marble.
• 8. Bake on the lowest oven rack for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let cool completely. Loosen sides of cake from pan; remove pan place cake upside down on plate.
• 9. To prepare frosting: Beat butter with an electric mixer till light. Beat in powdered sugar, lemon zest, and lemon juice, adding additional lemon juice if necessary to achieve spreading consistency. Frost Cake. To garnish sprinkle top with lemon zest . Final note Recipe doesn't specifically say how long it take to put together I just did an about figure.

DAFFODIL CAKE WITH LEMON SAUCE

Steps:

• White Batter:Sift cake flour and powdered sugar together 6 times. Beat egg whites until frothy. Add cream of tartar, vanilla, and salt. Beat until soft peaks form. Gradually beat in sugar. Sift 1/4 of the flour mixture at a time over egg mixture; fold in.Yellow Batter:Sift cake flour and baking powder together 6 times. Beat egg yolks with lemon juice and water until thick, about 5 minutes. Gradually beat in sugar. Sift 1/4 flour mixture at a time over egg mixture; fold in. Alternately spoon Yellow and White Batters into an ungreased 9- or 10-inch tube pan. Bake at 375° for 35-40 minutes. Invert and cool. Dust with powdered sugar; serve with Lemon Sauce.Lemon Sauce:In a medium saucepan, mix together sugar and cornstarch. Gradually add boiling water. Boil 5 minutes. Remove from heat, and add fresh lemon juice, zest, butter, and salt.

DAFFODIL CAKE

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.