Print Options

Back to Daffodil Cake >

Include these items:

Taste of Home Logo

Daffodil Cake

 Daffodil Cake
I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.
12 ServingsPrep: 45 min. Bake: 35 min. + cooling


  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup sugar
  • 1/2 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 egg yolks
  • 2 tablespoons warm water
  • 1/2 cup cake flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 4 teaspoons King Arthur Unbleached All-Purpose Flour
  • Pinch salt
  • 1 cup pineapple juice
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • Place egg whites in a large bowl; let stand at room temperature for

2 of 2

Daffodil Cake (continued)

Directions (continued)

  • 30 minutes. Add cream of tartar and vanilla; beat on medium speed
  • until foamy. Gradually beat in sugar, 1 tablespoon at a time, until
  • soft peaks form. Combine the flour, baking powder and salt; fold
  • into egg white mixture. Set aside.
  • In another large bowl, beat egg yolks and water until thick and
  • lemon-colored. Combine the flour, sugar, baking powder and salt;
  • gradually beat into egg yolk mixture. Beat in vanilla.
  • Alternately spoon yellow batter and white batter into an ungreased
  • 10-in. tube pan. Bake at 350° for 35-40 minutes or until a
  • toothpick inserted near the center comes out clean. Immediately
  • invert pan; cool completely.
  • For frosting, combine the sugar, flour and salt in a small saucepan.
  • Stir in pineapple juice until blended. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Cool. Fold in whipped
  • topping.
  • Remove cake from pan to a serving plate. Spread frosting over top and
  • sides of cake. Store in the refrigerator. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 255 calories, 6 g fat (4 g saturated fat), 106 mg cholesterol, 217 mg sodium, 45 g carbohydrate, trace fiber, 4 g protein.