Comments on: recipe: daffodil cake

By: AJ

AJ — Thu, 12 Jan 2012 02:05:01 +0000

this is really beautiful. i used goose eggs instead of chicken (1:3) because thats what we had at the time. the yolks are a really gorgeous orange, the cake turned out a little heavier and moist. i’ve gifted friends with 4 goose eggs and the recipe.
AJpeace

By: Donna T

Donna T — Mon, 17 Jan 2011 20:52:48 +0000

This is the recipe I wanted. Only 6 eggs- and you don’t add the yolks to part of the white. 1 1/2 cups of eggs are too many! My mother made this one. I’m off to try.

See Jayne Rbinson’s book Cake Chronicles. It is really fun. And includes my daughter’s Boston Apple Cake.

By: Nicki

Nicki — Mon, 26 Apr 2010 22:58:49 +0000

I just made this cake and I’m wondering – is it supposed to be sooo spongey?

By: Tara

Tara — Sat, 13 Feb 2010 17:46:15 +0000

I was looking for a dafodil cake recipe and just happened on your site! Great info and fun to read. Thanks!

By: Rebecca

Rebecca — Thu, 24 Dec 2009 17:10:48 +0000

This looks awesome! I’m making it today to serve as a dessert for Christmas. I will be drenching it in Amarula cream liqueur and decorating it with whipped cream and chocolate shavings. I’m very excited!

Someone mentioned substitutions… I like to use http://www.foodsubs.com it’s very handy.

Cream of tartar: “Substitute lemon juice (use 3 times as much)” (it also mentions vinegar but since this is a cake lemon juice seems more appropriate).

Cake flour: “Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. Cakes made with all purpose flour tend to be less delicate and crumbly.”

Hope that info helps anyone needing it. Thank you for the yummy recipe!

By: Ange

Ange — Mon, 27 Apr 2009 16:32:28 +0000

Hi Aleta, i found recently your website and i love it! …in this recipe can i substitute the cream of tartar for another ingredient? what ingredient?
Thanks

By: stephchows

stephchows — Mon, 20 Apr 2009 20:50:42 +0000

WOW this looks amazing! I love that you aren’t left wasting all those yolks. Totally need to make this

By: amy

amy — Sun, 19 Apr 2009 07:05:02 +0000

i have never heard of a daffodil cake too!lol. it looks soo pretty:)

By: lo

lo — Sun, 19 Apr 2009 00:19:53 +0000

… we’re fans, as always. Love the way you show REAL cooking, as it is
This cake, I must say, looks like a gem? I’m digging the colors (hence, I’m sure, the name “daffodil cake”). And I’m quite sure this is one of the most perfect spring cakes a girl could make.

YUM.

By: HL

HL — Sat, 18 Apr 2009 15:24:50 +0000

How pretty!!