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Daffodil (Angel Food) Cake


Like the flower it's named for, this orange-kissed angel food cake is scented and sweet, with golden yellow and pale orange hues. This recipe comes from Cook's Country Magazine, April 2010. To see how I made this (including a blooper of a first time failure), please click on the recipe source to my food blog, "A Feast for the Eyes."

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  • 1 cup plus 2 tablespoons cake flour* (4 1/2 ounces) I used King Arthur Flour brand (see note)
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar (12 1/4-ounces)
  • 12 large egg whites**
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1 recipe angel food cake (see related recipe or use your own)
  • 6 egg yolks, lightly beaten
  • 1/2 teaspoon orange extract
  • GLAZE:
  • 2 tablespoons cream cheese, room temperature
  • 1/4 cup orange juice concentrate, thawed
  • 1 1/2 cups confectioners' sugar
  • Note: *Do not use all-purpose flour. Our tasters unflatteringly compared a cake made with it to Wonder Bread.
  • I used the equivalent liquid egg whites, which worked out quite well. actually!


Servings 10
Preparation time 50mins
Cooking time 9mins
Adapted from


Step 1

Adjust oven rack to lower-middle position and heat oven to 325°F.

Prepare angel food cake batter according to directions.

Angel food cake: (If your angel food cake pan does not have a removable bottom, line the bottom of the pan with parchment paper. In either case, do not grease the pan (or the paper).

Whisk flour and salt in bowl.

Process sugar in food processor until fine and powdery, about 1 minute.

Reserve half of sugar in small bowl.

Add flour mixture to food processor with remaining sugar and process until aerated, about 1 minute.

BEAT WHITES With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute.

Increase speed to medium-high. With motor running, slowly add reserved sugar and beat until soft peaks form, about 6 minutes.

Add vanilla and mix until incorporated.

Sift and fold: Sift flour mixture over egg whites in 3 additions, folding gently with rubber spatula after each addition until incorporated.

Daffodil cake:

Place one-third of the angel food cake batter (about 3 cups) in medium bowl and set aside.

Gently scrape remaining batter into 12-cup ungreased tube pan.

Add yolks and extract to reserved batter and gently fold mixture with rubber spatula until combined.

Scrape into tube pan over top of plain batter.

Pull spatula or knife through batters.

Bake until toothpick inserted into center of cake comes out clean with no crumbs attached, 40 to 45 minutes.

Cool, inverted in cake pan, to room temperature, about 3 hours.

To unmold, run knife along interior of pan and invert cake onto serving platter.


Whisk cream cheese and orange juice concentrate in medium bowl until smooth.

Add confectioners’ sugar and continue whisking until no lumps remain.

Drizzle over top of cooled cake, letting glaze drip down sides.

Let glaze set, about 30 minutes. Serve.

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