Lemon Daffodil Cake

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Lemon Daffodil Cake
A light lemon filling and topping grace this sponge cake to make a perfect springtime dessert. This cake takes extra time to prepare; however, if you love lemon you will find a reason to make this cake any time of year. This recipe uses a total of 10 eggs; all of the eggs whites are used, the yolk of 8 of the eggs are used, and the remaining yolk from 2 of the eggs can be discarded or used in other recipes.
Recipe type: Sponge Cake, Lemon
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10″ Angel Food with Removable Bottom Pan Prep: Ungreased Oven Temp: 350° Storage: Cover and Refrigerate

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Ingredients
Batter:
  • 10 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1⅓ cups granulated sugar
  • 1 cup all-purpose flour
  • ½ teaspoon pure vanilla extract
  • 4 large egg yolks
  • ¼ teaspoon pure almond extract
Lemon Filling and Topping:
  • 1 cup whipping (heavy) cream
  • 1 tablespoon unflavored gelatin
  • ¾ cup cold water, divided
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 large egg yolks, beaten
  • ⅓ cup unsalted butter
  • 2 tablespoons grated lemon zest
  • ½ cup freshly squeezed lemon juice
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one ungreased, 10 inch Angel Food cake pan, preferably with a removable bottom.
Batter:
  1. In a large bowl of an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt and increase speed to medium high. When the whites form soft peaks, slowly add the sugar one tablespoon at a time or in a low steady stream. Continue beating 1 to 2 minutes longer or until the egg whites are a stiff glossy meringue.
  2. Remove the bowl from the mixer. Place the flour in a sifter and sift the flour over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients to not need to be fully incorporated after each addition; do not overmix and do not stir as this will deflate the batter.
  3. Divide the batter in half, placing one half into a separate medium bowl. Fold vanilla extract into one portion; set aside.
  4. In a medium mixing bowl, add the egg yolks and almond extract. Beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored and drops in ribbons when the beater is lifted. Gently fold the egg yolk mixture into the unflavored egg white batter.
  5. Alternately spoon the vanilla flavored batter and the almond flavored batter into an ungreased 10 Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to swirl.
  6. Bake: Bake 50 to 60 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle.
  7. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter top side up.
Lemon Filling and Topping:
  1. In a medium bowl, using an electric mixer beat the whipping cream until firm peaks form. Do not over-whip until it is grainy, as it will not fold as easily. Set aside in the refrigerator.
  2. In a small bowl, combine unflavored gelatin and ¼ cup cold water. Let stand for one minute to soften gelatin.
  3. In a medium heavy saucepan, combine sugar, cornstarch, and ½ cup cold water; stir until mixture is smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from heat.
  4. In a small bowl, whisk the egg yolks with a wire whisk 1 to 2 minutes until a light color.
  5. Temper the eggs: very slowly, in a thin stream, pour about ½ cup of the hot sugar mixture into the beaten eggs while quickly whisking the two together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot sugar mixture they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  6. Return the egg mixture back to the rest of the hot sugar mixture, return to medium heat and heat until it gently boils, stirring constantly so the mixture does not burn. Cook and stir 2 minutes longer. Remove from heat. Add butter and lemon zest; stir to mix. Add lemon juice and softened gelatin; stir until gelatin is dissolved.
  7. Cool mixture to room temperature. Fold in whipped cream. Refrigerate about 1 hour or until mixture is a good spreading consistency.
Assembly:
  1. Use a long kitchen knife to split the cake into 3 horizontal layers. Spread ⅓ of filling between each layer. Spread the remaining ⅓ over top of cake.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

 

Lemon Daffodil Cake

Lemon Daffodil Cake

Lemon Daffodil Cake recipe