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Daffodil Cake with Whipped Pineapple Frosting Recipe

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4.1 from 3 reviews

A light and fluffy layered cake combining airy egg white batter and a rich yellow egg yolk batter, baked in a tube pan and finished with a sweet, tangy pineapple whipped frosting. Perfect for special occasions or a delightful dessert treat.

  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Ingredients

Egg White Batter

  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup sugar
  • 1/2 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Yellow Batter

  • 6 large egg yolks
  • 2 tablespoons warm water
  • 1/2 cup cake flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Frosting

  • 1/2 cup sugar
  • 4 teaspoons all-purpose flour
  • Pinch of salt
  • 1 cup pineapple juice
  • 1 carton (8 ounces) frozen whipped topping, thawed

Instructions

  1. Prep the white batter: Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Preheat the oven to 350°F. Add cream of tartar and vanilla to egg whites. Beat on medium speed until foamy. Gradually add sugar 1 tablespoon at a time, beating until soft peaks form. In a separate bowl, combine cake flour, baking powder, and salt. Gently fold dry ingredients into egg whites, then set aside.
  2. Prep the yellow batter: In another large bowl, beat egg yolks and warm water until thick and lemon-colored. Combine cake flour, sugar, baking powder, and salt. Gradually beat dry ingredients into the egg yolk mixture. Beat in vanilla extract.
  3. Spoon the cake batters into the tube pan: Alternate spoonfuls of yellow and white batter into an ungreased 10-inch tube pan for a marbled or layered effect.
  4. Bake the cake: Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Immediately invert the pan and let the cake cool completely in the pan to maintain its structure.
  5. Make the whipped pineapple frosting: Combine sugar, flour, and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil and cook, stirring, for 2 minutes until thickened. Remove from heat and let cool completely. Once cooled, fold in the thawed whipped topping gently.
  6. Frost and serve the cake: Carefully remove the cake from the pan onto a serving plate. Spread the pineapple whipped frosting evenly over the top and sides of the cake. Serve and enjoy.

Notes

  • Letting egg whites stand at room temperature helps them whip better for a lighter texture.
  • Careful folding preserves the airiness of the whipped egg whites, essential for a fluffy cake.
  • Inverting the pan immediately after baking prevents the cake from collapsing as it cools.
  • Use an ungreased tube pan to help the cake climb the sides and maintain height.
  • Ensure the pineapple frosting mixture is fully cooled before folding in the whipped topping to maintain fluffiness.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/daffodil-cake-with-whipped-pineapple-frosting-recipe/