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Sweetand tangy, my version of the Daffodil Cake is composed of layers of sponge andangel cake filled with orange cream cheese frosting and lemon curd finished with beanpaste flower daffodils. It is the perfectcake for spring and to celebrate Mother’s Day with.
Spring hasbeen very elusive to us east coast people this year and finally, yes finally,it is starting to feel like summer is just around the corner.
ForMother’s Day I wanted to make a cake decorated with something bright that wouldrepresent my current bright mood brought on by this good weather.
Yes, I amone of those people who get affected by whether it is sunny or notoutside. When it's cold and gray outside, I just want to hibernate and lock myself indoors. This winter I felt like Ihibernated too, too long. It is time tocelebrate the warmer days to come.
I decided Iwant to make a cake decorated with daffodils.When I Googled “daffodil cake” for some design inspiration, the searchcame up with recipes for a Daffodil Cake.
Huh... Whoknew there is actually a recipe for a daffodil cake!
So, adaffodil cake is actually a vintage cake recipe. It is both an angel cake and a sponge cakeswirled together and usually baked in a bundt orangel cake pan. I’ve seen variations ofthe recipe, some are flavoured with orange, some with lemon, some are glazedand some are frosted.
I debatedif I wanted to bake the cake in a bundt pan because I really wanted to make alayered cake. So what I ended up doing was I deconstructed the daffodil cake andmade separate layers of sponge and angel cake.
I also couldn’t decide between orange or lemon flavour. I ended up using both as fillings. I use orange with the cream cheese frosting and since there were leftover egg yolks from make the cake, I decided to use it to make lemon curd.
Let me tell you, the airiness of the sponge and angel cake layers is balance out the rich cream cheese/lemon curd filling, the flavours are bright and pure delight. I’m so happy in how it turned out!
For decoration,of course I wanted to put some daffodils on top of the cake. At first I thought I was going to make it outof buttercream. But I decided to useanother medium – bean paste.
I’ve beenplaying with this medium lately and I must say I kinda like it. It is similar to gum paste but it usesnatural ingredients and not much sugar.What I like about it is that the colours blend beautifully and it has anice translucency to it that it makes the flowers look more realistic.
In the tutorial I used bean paste but I think itcould easily translate to gum paste. Ihave another tutorial for daffodil using gum paste here.
I am currently putting together a class on bean paste flowers as I had so many requests for it on myInstagram and Facebookaccounts. So keep an eye out if you are interested ;)
In the mean time here is a video tutorial on how to make a bean paste daffodil.
*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*
Daffodil CakeRecipe
INGREDIENTS
SPONGE AND ANGELCAKES
1/2 c. sugar
1 c. cake flour
12 large eggwhites
1 tbsp. freshlemon juice
1/4 tsp. salt
1 tsp. vanillaextract
3/4 cup sugar
6 large egg yolks
1/4 cup sugar
1 tbsp. orangejuice
2 tsp. orange zest
1/2 tsp. orangeextract
ORANGE CREAMCHEESE FROSTING
8 oz cream cheese
1/2 cup butter,room temp
3 cups of icingsugar
2 tbsp orangejuice
1 tsp orange zest
LEMON CURD
6 egg yolks
1 cup sugar
1/2 cup freshlemon juice
1/2 cup butter,cold
1 tbsp lemon zest
1 RECIPE OF ITALIAN MERINGUE BUTTERCREAM
METHOD
SPONGE AND ANGELCAKES
Preheat oven to350F. Line two 8” pans with parchmentpaper.
Sift the 1/2 cupof sugar with cake flour. Set aside.
Whisk together theegg whites, lemon juice and salt until soft peaks form.
Slowly add in 3/4cup of sugar, a tablespoon at a time and whisk until stiff peaks form. Add in the vanilla.
Sift a third ofthe flour mixture over the eggwhites and carefully fold it in. Repeat again twomore times until flour mixture is well incorporated.
In another bowlwhisk the eggyolks with 1/4 cup of sugar for about 3 minutes until light andcreamy. Mix in the orange juice, zestand extract.
Take half of theeggwhite mixture and carefully fold it in the eggyolk mixture.
Take each mixtureand pour it each in its pan and bake for about 40 minutes. The cake is readywhen an inserted wooden skewer or cake tester comes out clean or when cakesprings back when lightly pressed with a finger.
Take the cakes outof the pan immediately and loosen the sides with a knife or metal spatula andinvert to a metal rack. Invert again to another rack to prevent the cake fromsplitting.
Cool completely.
ORANGE CREAMCHEESE FROSTING
Whip togethercream cheese and butter until smooth
Add in the icing acup a time. Start with a slow speed toavoid making a mess with the icing sugar.Mix until all sugar has been added
Scrape bowl. Mix in the orange juice, zest and extract.
LEMON CURD
In a small saucepan, whisk together egg yolks, sugar and lemon juice over low heat. Stir constantly until mixture is thick and coats the backof the spoon.
Strain the mixturethru a sieve.
Add in the coldbutter (this brings the temperature down) and stir until melted.
Stir in the zestand refrigerate until cold. Keepleftovers refrigerated.
CAKE ASSEMBLY:
Cut the cakes inhalf using a serrated knife.
Place a layer ofthe sponge cake (yellow cake) on the cake board. Place some of the buttercream inside a pastrybag with a couples. Pipe a dam ofbuttercream all around the sides of the cake.
Add in about a cupof the orange cream cheese frosting and spread with a small spatula. Add in 2-3 tablespoons of the lemon curdon top of the frosting and spread using the small spatula.
Place a layer ofthe angel cake (white cake) and add in another layer of the cream cheesefrosting and lemon curd.
Repeat withanother layer of angel cake, cream cheese frosting and lemon curd.
Add the last layerof sponge cake on top.
Refrigerate thecake for about 30 minutes to firm it up.(If you work on it right away, the cake will be a bit wiggly because ofthe soft fillings.)
Crumb coat thecake with a thin layer of frosting.
BUTTERCREAMSTRIPES
To get thebuttercream stripes on the side of the cake, place uncoloured buttercream andyellow coloured buttercream in pastry bags fitted with a couple.
Pipe two rows ofyellow buttercream on the bottom of the cake.Then pipe another two rows of uncoloured buttercream. Repeat alternating the colours until youreach the top of the cake. Use the samecolour of the last row of buttercream on the top of the cake.
Smooth the sidesof the cake using a bench scraper.
Smooth out the top using an angled metalspatula. Decorate as desired.
Daffodil Cake Recipe ⬆
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