Daffodil Cake

🧂 Ingredients

• 1 cup pastry flour
• 2 tablespoons cornstarch
• 1½ cups granulated sugar – divided
• 6 large egg yolks – room temperature
• 1 teaspoon vanilla extract
• 12 large egg whites – room temperature
• 1 teaspoon cream of tartar
• 1 pinch salt
• 1 zest of orange
• 2 tablespoons orange juice
• 1 cup powdered sugar
• 2 ½ tablespoons orange juice

Instructions

• 1 Pre-heat the oven to 350℉ (180℃).
• 2 In a medium bowl sift together three times the flour, cornstarch and ¾ cups of
  sugar. Set the bowl aside.
• 3 In the bowl of a stand mixer, beat the egg whites, vanilla, cream of tartar and
  salt on medium-high speed until soft peaks form. Add ½ cup of sugar, 1
  tablespoon at a time and continue beating until it reaches medium peaks. Gently
  fold in the flour mixture, ¼ at a time until just incorporated.
• 4 In another medium bowl beat the yolks, orange zest and juice and remaining sugar
  on high speed until light in color and thickened. Fold in ⅓ of the white batter
  just until combined.
• 5 In an ungreased 10 inch tube pan, alternate dropping spoonfuls of yellow and
  white batter to give it a marble effect. Bake approximately 40-45 minutes or
  until a toothpick inserted in the cake comes out clean or with just a few crumbs
  attached.
• 6 Cool the cake upside down in the pan resting on top of a cooling rack. Let it
  hang until completely cooled. To remove the cake from the pan, run a knife
  around the sides of the cake.
• 7 Drizzle the glaze over the cooled cake and let it set. Garnish with orange
  slices or zest. Enjoy!
• 8 In a small bowl mix together powdered sugar and orange juice. Add more or less
  powdered sugar depending on your preferred glaze consistency.

Nutrition Info