This is a very light lemony marble cake made of a rich spongecake and angel food cake. The following recipe was adapted from McCall’s Cooking School daffodil cake. I thought it would be a great alternative to the customary carrot cake or coconut cake that are served this season.
To serve, sprinkle with some confectioners’ sugar, or accompany with some vanilla ice-cream. I hope you enjoy it as much as we did at home.
Since the cake has a cheerful yellow and white color I made some gumpaste daffodils to add a spring decor to it. A perfect and easy to follow daffodil gum paste flower step by step could be found here: Cake Journal.
This recipe calls for cake flour. In the notes I have included how to substitute it if you do not have any at hand.
I dedicate this recipe to two of my princesses, Ruby and Topaz, who love angel food cake.
White Angel Cake Batter
1¾ cups egg whites (about 10 eggs) at room temperature
1¼ cups Cake flour sifted (see notes)
1½ cups sugar
½ teaspoon salt
1½ cream of tartar
2 teaspoons vanilla extract
Yellow Sponge Cake Batter
5 egg yolks
2 Tablespoons cake flour sifted
2 Tablespoons sugar
1 Tablespoon grated lemon peel
2 drops of yellow gel food coloring (optional)
2 Tablespoons Confectioners’ sugar
1. White angel-food cake batter: Measure and mix 1¼ cups cake flour and ½ cup of sugar; sift three times and set aside. With an electric mixer beat whites, salt and cream of tartar at high speed for two minutes until soft peaks form. Add the remaining sugar a ¼ cup at a time beating well after each addition. The total amount of time to let the egg white mixture beat after adding the sugar and before adding the flour is about 7 minutes. Turn speed to stir or slow, add the vanilla and flour mixture ¼ cup at a time; set aside. Preheat oven to 375 °F.
2. Make yellow sponge cake batter: combine yolks, cake flour and sugar beat at high speed until mixture get very thick and light yellow in color. Add the lemon peel, and slowly fold in ⅓ of the egg white mixture.
3. For marbling: spoon batters alternately into an ungreased 10-inch tube pan, ending with white batter on top. With knife, cut through batter twice. See how I did this for another marble cake: here. With a spatula spread batter to smooth top and to make sure it touches the sides of pan all around.
4. Bake in the oven at 375 ° F. Place cake on lower rack and bake for about 25-30 minutes or until edges are golden brown and when a wooden skewer inserted in the middle of the cake comes out clean.
5. Cooling of cake: invert pan over neck of bottle or a can and leave to cool 2 hours. Loosen cake from pan with the help of a spatula, remove from pan and place in the serving dish. Sprinkle with confectioners’ sugar, if desired.
Yield: Serves 10.
a. If you so not have cake flour on hand you can make your own cake flour: Measure 1½ cups all-purpose flour and add 4 Tablespoons of cornstarch. Mix and sift well. Measure the flour needed for this recipe and continue with the instructions. If any flour remains save in a plastic bag for future use. Make sure you label it with name and date.
b. I used a regular plain 10” bundt pan, but the ideal baking pan for this type of cake is this one: Angel food pan. I have already added this to my wish list since I need a new one and hope to get it soon!
"And through him, God was happy to bring all things back to himself again— things on earth and things in heaven. God made peace by using the blood sacrifice of his Son on the cross. At one time you were separated from God. You were his enemies in your minds, because the evil you did was against him. But now he has made you his friends again. He did this by the death Christ suffered while he was in his body. He did it so that he could present you to himself as people who are holy, blameless, and without anything that would make you guilty before him." - Colossians 1:20-22.