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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.
  • Total Time
    Prep: 45 min. Bake: 35 min. + cooling
  • Makes
    12 servings


  • 6 large 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 large 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 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 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 in 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.
Nutrition Facts
1 slice: 255 calories, 6g fat (4g saturated fat), 106mg cholesterol, 217mg sodium, 45g carbohydrate (32g sugars, 0 fiber), 4g protein.

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  • truus
    Apr 19, 2018

    A member made it for our guild meeting and it was terrific! She served it with raspberry coulee and whipped topping and everyone just loved it ... moist and light and airy. She said she was not a baker but with this cake I think she is wrong. We are now going to have a daffodil tea and this is the cake we are going to serve at our tea. Give it a try... we think you will be quite happy.-The ladies of the Balfour BC Guild

  • ebramkamp
    Jun 16, 2015

    This cake is so light and airy. It's worth the extra effort it takes. My husband and I love this cake!