Bake a heart-friendly daffodil cake

Usher in spring the traditional way: by baking a daffodil cake. This fragrant, delicate sponge cake has swirls of yellow and white in every slice, and is a festive, healthy treat with a light orange flavour. Here's how to make it.

Bake a heart-friendly daffodil cake

Here's what you'll need

This recipe takes 20 minutes to prepare, 35 minutes to bake, and serves 16. Here's what you'll need:

  • 10 large eggs, separated
  • 350 g (1 1/2 cups) granulated sugar
  • 10 ml (2 tsp) grated orange zest
  • 15 ml (1 tbsp) vanilla
  • Salt to taste
  • 2 ml (1/2 tsp) cream of tartar
  • 300 g (1 1/3 c) sifted cake flour
  • 75 g (1/3 cup) sifted confectioners' sugar

Put it all together!

  1. Preheat your oven to 190°C (375°F). Beat 4 egg yolks (reserving the remaining 6 yolks for later), 75 grams (1/4 cup) granulated sugar, and orange zest in a large bowl with an electric mixer at high speed until the batter is thick and lemon-coloured (about 10 minutes). Scrape down the bowl occasionally with a spatula. Beat in vanilla.
  2. Beat all 10 egg whites and salt in a separate large bowl with clean beaters at high speed until foamy. Add cream of tartar and beat until soft peaks form. Then add the remaining granulated sugar 30 millilitres (2 tablespoons) at a time, beating at high speed until the sugar has dissolved and stiff, glossy peaks form.
  3. Sift flour over egg whites 75 millilitres (1/3 cup) at a time, gently folding in each addition with a wire whisk until flour is no longer visible. Fold one-third of the egg white mixture into the yolk mixture.
  4. Alternately spoon heaping spoonfuls of yellow and white batters into a 23 or 25 centimetre (9 or 10 inch) tube (Bundt) pan. Swirl a thin spatula or knife through the batter to marbleize. Lightly swirl top of cake. Bake until the cake springs back when lightly touched (about 35 minutes). Invert your cake in the pan onto bottle and cool completely. Run a knife around the pan to loosen the cake. Remove the cake from pan, place on a serving plate, and sprinkle with confectioners' sugar.

Try these tasty alterations

  • Make a lemon-flavoured daffodil cake by using 10 millilitres (2 teaspoons) of lemon zest instead of orange zest.
  • Present the daffodil cake whole and fill the centre with fresh chunks of mixed fruit.

Check out the nutritional info

Each serving of this delicious cake provides the following nutrients:

  • 170 Calories (30 from fat)
  • 3 g Fat
  • 1 g Saturated Fat
  • 0 g Trans Fat
  • 5 g Protein
  • 31 g Carbohydrate (0 g fibre)
  • 40 mg Sodium

Concerned about your blood pressure? Each serving also contains these heart-friendly nutrients:

  • 5 mg Magnesium
  • 67 mg Potassium
  • 18 mg Calcium

There you have it! This tasty cake is relatively light as far as desserts go. So go ahead and bake one up: you'll be pleasing both your tastebuds and your waistline.

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