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Pioneer Woman best daffodil cake is a light, airy citrus angel food cake with orange zest, egg whites and orange glaze, ready in 2 hours 50 minutes. It's an easy spring cake recipe for Easter brunch, Mother's Day or a Sunday dinner, and it's made with simple pantry ingredients.
Whip the egg whites until they hold a glossy, stiff peak, because all the lift in this cake comes from the air you beat into them. Underwhip them and the cake bakes up dense and short instead of tall and fluffy.
Spooning the yellow yolk batter into the pan first and topping it with the white batter gives you sunny and pale layers without any swirling. Running a vertical knife through the batter pops big air pockets but keeps the two colors from blending.
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
It whips the egg whites and yolks to the glossy peaks this cake depends on.
Buy on AmazonOXO silicone spatula set
It folds the flour into the whites gently so you don't knock out the air.
Buy on AmazonChicago Metallic angel food tube pan, removable center
The ungreased pan lets the batter cling and climb, and the center tube bakes the cake evenly.
Buy on AmazonPantry pick Nielsen-Massey pure almond extract
A few drops go a long way in cakes and cookies.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Best Daffodil Cake
Course: DessertCuisine: AmericanDifficulty: Medium12
servings40
minutes40
minutes326
kcalTwo airy batters, one golden with orange zest and one pale and cloudy, bake together into a tall, tender cake with a springy crumb. Once it cools upside down, a thin orange glaze sets over the top and drips down the sides.
Ingredients
12 egg whites plus 6 egg yolks, at room temperature
1 tsp. vanilla bean paste or vanilla extract
1/4 tsp. almond extract
1/2 tsp. fine sea salt
1 1/2 tsp. cream of tartar
1 1/2 c. granulated sugar
1 c. cake flour
Zest of 1 orange, plus 2 tablespoons orange juice
3 tbsp. salted butter, melted
1/4 c. orange juice (from 1 orange)
3 c. powdered sugar
Directions
- Prep the oven and pan: Preheat the oven to 325°F and wipe an angel food cake pan completely clean and dry. Leave it ungreased, because the batter needs to cling to the sides to climb high.
- Whip the egg whites: Whip 12 egg whites, 1 teaspoon vanilla bean paste, 1/4 teaspoon almond extract and 1/2 teaspoon fine sea salt on medium-high speed for about 2 minutes until frothy. Then add 1 1/2 teaspoons cream of tartar and whip on high for about 3 minutes until soft peaks form.
- Add sugar to whites: Turn the mixer to medium-low and slowly stream in 1 cup of the granulated sugar. Then whip on high for about 3 minutes until the whites are glossy, smooth and hold a stiff peak.
- Fold in the flour: Sift 1 cup cake flour over the whites in three additions, folding gently by hand with a rubber spatula after each one. Then move the batter to a large bowl and set it aside.
- Make the yolk batter: Without washing the mixer bowl, whip 6 egg yolks, the zest of 1 orange and 2 tablespoons orange juice on high until combined. Add the remaining 1/2 cup granulated sugar a little at a time and whip about 3 minutes until fluffy and pale yellow. Then fold in one-third of the white batter.
- Layer the batters: Spoon the yellow batter into the bottom of the pan, then top it with the remaining white batter. Run a knife straight up and down through the batter to break up air pockets, then smooth the top with a spatula.
- Bake the cake: Bake for about 40 minutes until the top is lightly golden and cracked. It's done when the cake bounces back after a light press.
- Cool upside down: Flip the pan upside down and rest it on its feet, or on the neck of a heatproof bottle in the center hole. Let it cool completely, about 1 hour 30 minutes, so the cake doesn't collapse.
- Release the cake: Turn the pan right-side up and run a knife around the inside edge and the center tube. Then invert the pan onto a platter or cake stand, tap it and lift the pan away.
- Glaze and serve: Whisk 3 tablespoons melted salted butter and 1/4 cup orange juice in a bowl, then whisk in 3 cups powdered sugar until smooth. Pour the glaze over the cake so it drips down the sides, then let it set for about 20 minutes.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Chicago Metallic angel food tube pan, removable center, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I use bottled orange juice for the glaze?
Fresh juice tastes brighter, and you need the zest from a fresh orange for the batter anyway, so I squeeze one orange for both. Bottled juice works in a pinch for the glaze, though it can taste a little flat.
How long should I let the cake cool before glazing?
Let the cake cool completely upside down first, about 1 hour 30 minutes, then release it from the pan. A warm cake melts the glaze right off, so wait until it's fully cool before you pour.
Can I make daffodil cake ahead of time?
You can bake the cake a day ahead and wrap it tightly in plastic. Hold off on the glaze until shortly before serving, since it sets in about 20 minutes and keeps the top from getting sticky.
Can I bake this in a regular cake pan or bundt pan?
A regular pan won't work well, because the cake needs a tall, ungreased pan with a center tube to rise and cool upside down. A two-piece angel food cake pan is the best choice.
Why did my daffodil cake come out dense or short?
The usual culprit is a bit of grease in the bowl, beaters or pan, which keeps the egg whites from whipping tall. Wiping everything with a little vinegar first helps, and folding the flour gently keeps the air in.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Chicago Metallic angel food tube pan, removable center.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
