Daffodil Cake
Daffodil Cake requires roughly 1 hour and 5 minutes from start to finish. This dairy free recipe serves 10. One portion of this dish contains approximately 6g of protein, 3g of fat, and a total of 172 calories. It works well as a dessert. A mixture of cake flour, orange extract, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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 the sugar, while continuing to beat until stiff peaks form.
Remove half of the whipped egg whites to a separate bowl.
Fold 3/4 cup of cake flour, orange extract, and egg yolks into one half of the egg whites until evenly blended. Fold the remaining 1/2 cup of cake flour into the other bowl of 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.