DAFFODIL CAKE

Getting creative in the kitchen

A Good Housekeeping Recipe

I use to do a lot of baking when our family was young, everything from scratch. With just the two of us at home now I don't bake a lot. With the "stay home"situation and with all this time to fill I decided to bake a cake. My daffodils were blooming and so pretty and they just happen to be my favorite flower. My sister sent the recipe and I ordered the sugar daffodils I wanted to go on top. When they came in I was ready to bake this angel food cake.

Good Housekeeping Daffodil Cake Photo

I gathered ingredients and was so busy this is the only photo I made

I didn't have candied citrus so I made this with orange rind and sugar, drain on paper towels and dry. Fresh mint from my herb garden.

The framed daffodil art is a gift from my sweet friend Jenna. The black frame looks great with MacKenzie-Childs Courtney Check.

If you like angel food cake you will love this cake!

I hope you will leave a comment, it's the only way I know you were here.

Happy baking!

Recipe from Good Housekeeping

Ingredients

Cake

1 c. cake flour

1 1/2 c. plus 2 tbsp. granulated sugar

1 1/4 c. egg whites (from about 10 large eggs), room temperature

1/4 tsp. salt

1 1/2 tsp. cream of tartar

1/2 tsp. vanilla extract

4 large egg yolks, room temperature

1 tsp. finely grated orange zest plus more for garnish

2 tbsp. orange juice

Glaze

1 1/2 c. confectioners’ sugar, sifted

3 tbsp. orange juice

1 tbsp. butter, melted

Directions

1. Prepare Cake: Preheat oven to 375°F. Sift flour with 1/2 cup sugar.
2. In large bowl, with mixer at high speed, beat egg whites with salt, cream of tartar and vanilla until soft peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling 1⁄4 cup at a time over egg whites. Beat until sugar is just blended. 
3. With rubber spatula, gently fold in flour mixture by fourths until fully incorporated.
4. In another bowl, with mixer at high speed, beat egg yolks with orange zest and juice and remaining 2 tablespoons sugar until thickened and pale. Fold in one-third of white batter. 
5. In ungreased 4-inch-deep 10-inch tube pan, alternate yellow and white batters to give marbleized effect, with white batter on top. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean. 
6. To cool cake, invert in tube pan and let hang until cooled completely, resting pan on center tube or placing tube over funnel or neck of bottle. (Cake will shrink if removed from pan while warm.) 
7. To remove cooled cake, use thin bladed knife or spatula to loosen cake all around side and tube. Invert cake onto wire rack and lift off pan.
8. Prepare Glaze: In small bowl, mix confectioners’ sugar, orange juice and butter until smooth. Brush all over cooled cake and let sit until somewhat set. Garnish cake with orange zest. 
9. 
   
10. Links

Love Your Creativity Link Party