Food & Cooking Recipes Daffodil Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: Nico Schinco Prep Time: 20 mins Total Time: 55 mins Yield: 10 to 12 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. Ingredients Cake: 1 ¼ cups sifted cake flour 1 ½ cups sugar, divided 1 ¼ teaspoons kosher salt (we use Diamond Crystal), divided 12 large egg whites, plus 6 large yolks 1 ½ 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) Mixed-Citrus Glaze: 2 cups sifted confectioners' sugar, plus more if needed 2 tablespoons fresh lemon juice, plus more if needed ½ teaspoon grated orange zest, plus 1 tablespoon fresh juice 1 teaspoon orange-blossom water (optional) 2 tablespoons unsalted butter, melted Pinch of kosher salt Directions 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. Cook's Notes This cake is best the day it's made, but can be stored at room temperature up to 1 day. Rate it Print