Hi! I’m Cassandre, and today on Caramel Loafing, I’m sharing a bright, spring-inspired cake that’s completely oil-free: the Daffodil Cake. This is a small-batch recipe made in a 6-inch tube pan, perfect for a light, elegant dessert.
The Daffodil Cake was first created during the Great Depression in the 1930s. Back then, home bakers making angel food cakes often ended up with leftover egg yolks. In those frugal times, wasting yolks wasn’t an option, so clever bakers found a way to blend the extra yolks into a light sponge batter. The result? A resourceful dessert that combines airy angel food cake (egg whites) with rich sponge cake (egg yolks).
But this cake isn’t just practical — it’s beautiful too. The pure ivory white and soft sunny yellow swirl together like a blooming daffodil, which is exactly how it got its name.
Besides its sweet backstory, the Daffodil Cake has another charm: it’s completely oil-free. The ingredients are wonderfully simple: eggs, sugar, and a bit of flour. The texture is light and tender, staying fluffy and moist even when chilled.
The white layer tastes like a delicate, finely textured angel food cake, while the yellow layer is fragrant and airy like a classic sponge. For a fresh spring finish, top it with fresh whipped cream and berry compote. It’s simple, photogenic, and surprisingly light — highly recommended!
Want to bake more?
Check out these favorites from Caramel Loafing:
The beloved Philly Fluff Cake (same tube pan!)
The legendary American Blueberry Muffins
Trending now: Snow-Filled Chiffon Cake
A Northern Italian classic: Italian Paradise Cake
And a timeless British favorite loved by Queen Victoria: Victoria Sponge Cake.
Daffodil Cake Recipe and Method
Ingredients
📍Pan: 6-inch chiffon tube pan (small-batch)
Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 55–60 minutes
Total Time: about 1 hour 25 minutes
Want to adjust for another pan size? Use our Pan Size Calculator.
- Egg whites 120g (about 1/2 cup), room temperature
- Egg yolks 45g (about 3 tablespoons), room temperature
- Cake flour 60g (about 1/2 cup)
- Granulated sugar 90g (about 1/2 cup total; 68g for meringue, 22g for yolk batter)
- Rum 5g (about 1 teaspoon)
- Pinch of salt
- Zest of half a lemon
- 1 teaspoon lemon juice
Steps
- Sift the flour and set aside.
- Grate the zest of half a lemon, then rub it with 22g of sugar until fragrant.
- In a bowl, mix the yolks, lemon sugar, and rum. Beat until pale and thick — the batter should fall in ribbons when you lift the whisk, about 6–8 minutes on medium speed.
- In a clean, grease-free bowl, add egg whites, salt, and lemon juice. Beat on medium-high until foamy, then add the 68g sugar in three additions. Beat until soft peaks form and the meringue looks glossy, about 8–10 minutes.
- Gently fold the sifted flour into the meringue in batches to keep it airy.
- Take about 40–45% of the meringue and fold it into the yolk mixture using light strokes to avoid deflating.
- Pour the remaining meringue into the prepared pan and smooth the surface. Then pour the yolk batter over the top.
- Bake in a preheated oven at 340°F (170°C) for 55–60 minutes, until golden on top and springy to the touch.
- When done, invert the pan (using a bottle for support) and cool completely before unmolding.
- Serve with fresh whipped cream and strawberry compote, or dust with powdered sugar if you like.
Bonus: How to Make Strawberry Compote
Ingredients:
- Strawberries 200g (about 1 1/2 cups), hulled
- Granulated sugar 40g (about 3 tablespoons)
- Lemon juice 15g (about 1 tablespoon)
Steps:
- Rinse the strawberries thoroughly under cold running water. Remove the stems and halve the berries.
- Place the strawberries, sugar, and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer for about 10 minutes, until slightly thickened.
- Transfer to a clean jar and let cool completely before serving. Store refrigerated for up to 5 days.
Watch the full step-by-step video: Daffodil Cake.
Use our Nutrition Calculator to check the nutritional details for this recipe.
For more compote ideas, try our Blueberry Compote or watch the Blueberry Compote Video.
Daffodil Cake FAQs & Tips
This fresh, oil-free Daffodil Cake has a few key details that can make or break the final texture. Here are common questions and practical tips to help you achieve that light, fluffy swirl.
What should I know about whipping eggs?
Use room temperature eggs, especially the yolks. Cold yolks stay dense and make it harder for the sugar to dissolve and for air to incorporate. Bring them to room temperature before mixing for the best pale, ribbon-like texture.
For the whites, be patient — you need good volume for the meringue to support the sponge. Make sure the bowl and whisk are completely clean and grease-free — even a trace of fat can prevent the whites from whipping properly. A small pinch of salt helps stabilize the foam.
No rum? Can I make it chocolate?
Absolutely. Swap the rum for vanilla extract or vanilla sugar. For a chocolate version, add cocoa powder or melted ganache — if using cocoa powder, reduce the flour slightly to maintain balance. There’s no strict ratio — adjust based on how chocolate-forward you want the cake to be.
Can I use a regular round or loaf pan?
Avoid nonstick pans — the batter needs traction to climb the sides as it bakes. An uncoated tube pan works best. If you must use a round or loaf pan, choose one without a nonstick coating and handle gently when unmolding.
How should I bake this cake in different ovens?
No steam is needed for this cake. In a convection oven, use the middle or lower rack to prevent over-browning. In a conventional oven, bake on the center rack for even heat distribution.
Do I need to tap the pan after baking?
No tapping is necessary. Simply invert the pan to cool completely, then use a chiffon cake knife or your hands to gently loosen the sides and base.
Why doesn’t the sponge layer deflate the angel food layer?
A strong, properly whipped meringue provides structure and support for the sponge batter. That structure keeps the two batters distinct without collapsing into each other.