Lemon Daffodil Cake

17 ingredients
5 steps

Ingredients

  • 1-1/4 cups large egg whites (about 9), room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1-1/3 cups sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 4 large egg yolks, room temperature
  • 1/4 teaspoon almond extract
  • 1 tablespoon unflavored gelatin
  • 3/4 cup cold water, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 4 large egg yolks, beaten
  • 1/3 cup butter
  • 2 tablespoons grated lemon zest
  • 1/2 cup lemon juice
  • 1 cup heavy whipping cream, whipped

Directions

  1. 1
    In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter.
  2. 2
    Alternately spoon batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely.
  3. 3
    For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice and softened gelatin until gelatin is dissolved.
  4. 4
    Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes.
  5. 5
    Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator.

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