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Vintage Daffodil Cake: A Light and Airy Layered Angel Food Cake

A tall, perfect slice of Daffodil cake showing alternating yellow sponge and white filling/frosting layers on a white plate.
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Create a stunning centerpiece for your Sunday tea with this vintage-inspired angel food cake. It uses both egg whites and yolks to achieve distinct yellow and white layers, resulting in a light and airy texture perfect for spring.

Ingredients

Scale
  • 1 cup cake flour, sifted
  • 1 1/2 cups granulated sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup egg whites (about 8 large eggs), room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon lemon zest

Instructions

  1. Preheat your oven to 325 degrees F. Do not grease your 10-inch tube pan.
  2. In a medium bowl, whisk together the sifted cake flour, 3/4 cup of the granulated sugar, baking powder, and salt. Set aside.
  3. In a small bowl, whisk together the milk, vegetable oil, egg yolks, vanilla extract, and lemon extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just blended. This is your yellow cake batter.
  5. In a separate, clean, large bowl, beat the room temperature egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  6. Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Gently fold in the lemon zest. This is your angel food batter.
  7. Prepare the layers: Gently spoon half of the yellow cake batter into the bottom of the ungreased tube pan.
  8. Carefully spoon all of the angel food batter over the yellow batter. Do not stir or mix the layers.
  9. Gently spoon the remaining half of the yellow cake batter over the angel food layer.
  10. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Immediately invert the pan onto its cooling feet or over a bottle neck. Let the cake cool completely upside down, about 1.5 hours.
  12. Once cool, run a thin knife around the edges and center tube to release the cake. Serve plain or with fresh berries.

Notes

  • For the best results in achieving distinct layers, ensure your egg whites are at room temperature before whipping.
  • Use a tube pan designed for angel food cake; the ungreased sides help the cake climb during baking.
  • This cake is best served the day it is made for the lightest texture.

Nutrition

Find it online: https://cookerycommand.com/daffodil-cake-light-airy-angel-food-recipe/