Of course daffodil cake doesn’t have daffodils in it any more than a hummingbird cake has hummingbirds or Girl Scout cookies have Girl Scouts. It just so happens that daffodils–unlike hummingbirds or Girl Scouts–are poisonous. Daffodil cake is a combination sponge and angel food recipe, both made with a meringue, but the yellow parts of a daffodil cake contain egg yolks—as does a sponge cake—and the white parts do not—as does an angel food.
12 large egg whites
1 cup sifted cake flour or sifted all-purpose flour
1 1/2 cup powdered sugar (total)
2 teaspoons vanilla
11/2 teaspoons cream of tartar
1/4 teaspoon salt
6 egg yolks
3/4 teaspoon lemon or orange extract
Finely grated lemon peel
Preheat oven to 350. Bring egg whites to room temperature for 30 minutes. Sift together flour and 3/4 cup sugar 3 times and set aside. Add vanilla, cream of tartar and salt to egg whites. Beat with electric mixer on medium to high speed, gradually adding 3/4 cup sugar, 2 tablespoons at a time, until stiff peaks form. Sift one-fourth of the flour mixture over egg white mixture and fold in gently. Repeat using one-fourth of the flour mixture with each fold.
Transfer half of batter to another bowl. Beat egg yolks on high speed until thick and lemon-colored. Add lemon extract, mix and gently fold yolk mixture into half of egg whites. Alternately spoon yellow batter and white batter into a very lightly oiled 10-inch tube pan (NOT a bundt). You can work the batter with the handle of a spoon to refine the marbling, but in my experience, the meringue cake batter inevitably rises. Bake on a middle rack for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert onto a plate and refrigerate. Top with lemon zest and powdered sugar before serving.
