- Yield 16 servings
An Orange Butter Frosting, gum drops and marshmallows decorate this light and lemony angel food cake.
"The following recipe for 'Daffodil Cake' was one that my mother made especially for Easter. Its white and yellow colors look so like spring. My mother would decorate the cake with daisies made from marshmallows cut with kitchen shears and a yellow gumdrop for the center. My daughter now makes the same cake every year for Easter; it has become her tradition."—Carol Crichley, Lewisburg, Pa.
- 1 1/4 cups sifted cake flour
- 1 1/2 cups plus 2 tablespoons sugar, divided
- 1 1/4 cups egg whites, at room temperature (about 10 eggs)
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons cream of tartar
- 4 -- egg yolks
- 1 teaspoon grated orange rind
- 2 tablespoons orange juice
- Orange Butter Frosting:
- 1/3 cup butter
- 1/8 teaspoon salt
- 2 tablespoons orange rind
- 3 cups powdered sugar, sifted
- 1/4 cup orange juice
- 1 1/2 teaspoons lemon juice
- Preheat oven to 375F.
- To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
- Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
- Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, until done. Invert pan; let cool. Remove cake from pan.
- To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice. Frost top and sides of cake.