The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. —Lori Kampstra, Franklin, Wisconsin
- 1-1/4 cups egg whites (about 9)
- 1 package (2.9 ounces) cook-and-serve lemon pudding mix
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1-1/3 cups sugar
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 4 egg yolks
- 1/4 teaspoon almond extract
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 21 Kraft StackerMallows
- 2 tablespoons light corn syrup, warmed
- 2 tablespoons yellow colored sugar
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile prepare pudding according to package directions, reducing water to 2 cups. Transfer to a large bowl; cover and cool to room temperature.
- Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in flour, 1/4 cup at a time.
- Divide mixture in half. Fold vanilla into one portion; set aside. In another bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter.
- Alternately spoon white and yellow batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Using a whisk, fold into cooled pudding. Cover and refrigerate until chilled.
- Cut six marshmallows with a 1-1/4-in. scalloped round cookie cutter; cut holes in the centers with an apple corer or 3/4-in. round cutter. Brush tops with warm corn syrup; dip tops and sides in sugar. Cut 15 marshmallows with a 2-in. teardrop-shaped cookie cutter; brush with corn syrup and coat with sugar.
- Run a knife around sides and center tube of pan. Remove cake to a serving plate; split into two horizontal layers. Spread pudding mixture between layers and over top and sides of cake. Just before serving, decorate with cutouts to make daffodils. Yield: 12 servings.
Originally published as Lemony Daffodil Cake in Taste of Home April/May 2012, p83
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Apr. 18, 2012
"Cake was extra-delicious. However, it did not look like picture. When I added the pudding, it was lumpy."