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.
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 angel food cake (egg whites) with 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 cake, while the yellow layer is fragrant and airy like a classic sponge. For a fresh springtime finish, top it with fresh whipped cream and berry compote. It’s simple, photogenic, and guilt-free — 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 | Yield: 6 servings.
Want to adjust for another pan size? Use our Pan Size Calculator.
- Egg whites 120g, room temperature
- Egg yolks 45g, room temperature
- Cake flour 60g
- Granulated sugar 90g (68g for meringue, 22g for yolk batter)
- Rum 5g
- Pinch of salt
- Zest of half a lemon
- 1 tsp lemon juice
Use our Dessert Nutrition Calculator to see nutrition details for this recipe.
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 bowl, add egg whites, salt, and lemon juice. Beat on medium-high until foamy, then add the 68g sugar in three parts. Beat until soft peaks form, about 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. Use 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. It should be golden on top and spring back when touched.
- When done, invert the pan (use 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
- Granulated sugar 40g
- Lemon juice 15g
Steps:
- Rinse strawberries in clean water at least twice. Remove stems and halve the berries.
- Combine with sugar and lemon juice in a small pot. Bring to a boil over medium heat, then simmer on low for about 10 minutes. Remove from heat.
- Transfer to a clean, sterilized jar. Let cool completely before serving.
Watch the full step-by-step video: Daffodil Cake. For more compote ideas, try our Blueberry Compote or watch the Blueberry Compote Video.
Daffodil Cake FAQs & Tips
This fresh, oil-free Daffodil Cake does have a few important details that can make or break your final texture. Here are common questions and helpful tips to get that fluffy, beautiful result:
What should I keep in mind when whipping eggs?
Use room temperature eggs, especially the yolks. Cold yolks stay firm and make it harder for sugar to dissolve and air to whip in. Bring them to room temp or slightly warm 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 clean and free of grease or yolk. A small pinch of salt helps stabilize the foam.
No rum? Can I make it chocolate?
Sure! Swap rum for vanilla extract or vanilla sugar. For a chocolate version, add cocoa powder or melted ganache — if you use cocoa powder, reduce the flour a bit. There’s no fixed ratio, so adjust to taste.
Can I use a regular round pan or loaf pan?
Preferably not nonstick — the batter won’t climb properly. Use an uncoated tube pan if possible. If you must use a round or loaf pan, make sure it’s uncoated and take extra care when unmolding.
How should I set my oven for this cake?
No steam needed. For convection ovens, use the middle or lower rack. For standard ovens, bake on the middle rack.
Do I need to tap the pan after baking?
No need. Just invert the pan to cool completely, then use a chiffon cake knife or your hands to loosen the sides and base.
Why doesn’t the sponge layer squash the angel food layer?
A strong, well-whipped meringue supports the sponge batter. That’s the secret to keeping the swirl light and distinct.