Daffodil Cake Recipe: The perfect combination of angel food cake and sponge cake
ฝัง
- เผยแพร่เมื่อ 7 ก.ค. 2024
- Hi, I'm Cassandre! And today I'm going to share a beautiful and delicious dessert for spring: Daffodil Cake.
This cake was born in the 1930s during the Great Depression. The combination of white and yellow resembles a beautiful daffodil, hence the name. It's a frugal cake, as housewives had a lot of egg yolks left over from the angel food cake. The Daffodil Cake was born!
Daffodil Cake is completely fat-free, so even when iced, it is still fluffy and soft, and tastes absolutely delicious. It is perfect for serving with whipped cream and berry compote, and is really a hundred per cent more delicious. The texture is incredible! The white part tastes like a very delicate and soft white bread, while the yellow part is a very rich and aromatic sponge cake. It's a fun, colourful and not too burdensome pastry, and the recipe is also very simple. I highly recommend it to everyone!
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How to make Daffodil Cake?
Here is the recipe for Daffodil Cake:
📍 Baking Mould Information: 6-inch Chiffon Chimney Mould
✎ Ingredients
Egg white 120g, room temperature
Egg yolks 45g, room temperature
Cake flour 60g
Caster Sugar 90g (For Meringue 68g+ For Yolk 22g)
Rum 5g
A pinch of salt
Lemon peel ½
1 tsp lemon juice
✎ Instructions
1. Sift the flour and set aside.
2. Shave half of the lemon peel and add 22g of sugar, rub well.
3. Add the egg yolks, 22g of lemon sugar and the rum in a cooking bowl, and beat the egg yolks until they are white and thick, with a ribbon-like texture when scooped out, about six to eight minutes on medium speed.
4. In a separate bowl, pour in the egg whites, salt and lemon juice, beat at medium-high speed until foamy, then add 68g of sugar in three batches and beat until soft peaks form, about 10 minutes.
5. Mix 60g of flour into the egg whites in small batches, stirring gently to combine.
6. Mix 40-45% of the egg white mixture into the egg yolk mixture, mix gently and evenly, do not over mix.
7. Pour the rest of the egg white batter into the baking mould, smooth it out a little, then pour in the egg yolk batter.
8 Preheat the oven to 170°C and bake for 55-60 minutes, until the top of the cake is brownish-golden and the cake is dry to the touch.
9. Remove from the oven, invert the mould like a chiffon cake (you can also invert it over a bottle of wine) and leave it to cool completely before removing from the mould.
10. Serve with whipped cream and strawberry compote, or drizzle with frosting or icing sugar.
How to Make Strawberry compote
✎ Ingredients
Strawberries 200g
Caster sugar 40g
Lemon juice 15g
✎ Instructions
Wash the strawberries at least twice with water, cut off the tips and then cut in half, put them into a small saucepan, add the sugar and lemon juice, cook over medium-low heat until boiling, then turn off the heat and pour into a sterilised bottle and leave to cool completely.
See also our previous recipe for Blueberry compote: • [食不相瞞 101] 法式果漬藍莓醬的做法與...
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Chapter:
00:00 Opening
00:31 ingredients
01:21 Preparation
03:28 Making Daffodil Cake Egg Yolk Batter
04:38 Making Daffodil Cake Egg White Batter
09:25 Filling the batter, setting the oven and baking time
10:49 Decorate and enjoy the daffodil cake
12:23 Daffodil Cake Tips & Notes
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#DaffodilCake
#Americandesserts
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www.sweet-dumpling.com - แนวปฏิบัติและการใช้ชีวิต
已做，確實比較特別，這是做的老師的第7個甜點啦。分享2點做完的心得:
1. 常溫的蛋白比較容易打發，中速的話3-4分鐘差不多了，10分鐘感覺有點久，建議根據蛋白的狀態調整時間
2. 我使用的是淺井的17cm中空模，份量沒有調整，第一次170度烤了55分鐘，表面顏色深，表皮也比較厚；第二次按照戚風蛋糕的經驗，170度35分鐘，整體狀態比較好。建議各位也根據蛋糕的狀態判斷（蛋糕漲到最高後回落到穩定高度）
3. 使用的烤箱是bosch，放在中下層，沒有開熱風。
供大家參考喔，謝謝老師的分享，期待更多！
謝謝你的回饋和分享，確實只要牽涉到機器，都會產生很大的差異，像我們現在用的是水波爐的烤箱功能，原本以為溫度會偏高，但試很多食譜都要加溫度（因蛋糕而異），而攪拌器也是，不同段速、不同品牌的打速基礎都不同，所以要以目標(打發程度、烘烤程度)為導向來調整最為理想。😊
不管是影片中的說明還是文字敘述都好詳盡，老師不僅手巧還很貼心❤
謝謝你的讚美，希望可以幫助大家很快上手，一次就烤成功。😊
每次看到新影片總是很開心～～謝謝Cassandre老師
也謝謝你的收看。😊
又有新的蛋糕教学了🎉
开心😊
😊
雙層巨無霸。正呀。
看到新的作品上传，在京都一切顺利，真好。
謝謝你😊
好久沒有來看老師囉❤
歡迎常來🫶
謝謝老師分享，喜歡蛋糕背後的歷史社會背景，艱辛卻造就出一款物盡其用而又漂亮詩意的甜點 🫠
真的，食物是文化和生活的一部份，每次查甜點的時代背景都會有一種，原來有這樣的典故的小收穫 😊
謝謝❤❤❤🎉🎉🎉🎉蛋糕好漂亮❤❤❤
謝謝。😊
很棒老師❤ 也期待會分享月餅，上海酥和月餅千層酥喔😊
😊
老师，敲歌剧院蛋糕❤
有，已經在清單中囉^^ 😊
許願老師之後可以出維也納蘋果捲的教學❤
先筆記下來。😊
請問老師可以有法國麵包的教學嗎？😊
法棍有在我們的清單中。😊
導師，如果模子不相同 可以如何計算份量？謝謝！
你好，
📌 烤模尺寸換算方式可以參考這個連結：
tahini.funique.info/doc/9e4fb19282319ccde7525d421b14adca
😊
我沒有煙囪模，只有普通圓模和磅蛋糕模可以嗎 ？食譜分量如何換算？
一定要用會沾的模哦，用不沾膜，麵糊無法好好的爬升。
📌 烤模尺寸換算方式可以參考這個連結：
tahini.funique.info/doc/9e4fb19282319ccde7525d421b14adca
😊
老師，蛋清裡加鹽的作用是什麼？
你好，是幫助打發，穩固蛋白霜。😊
所以這個蛋糕體其實是由兩種蛋糕體組成的。一個是海綿蛋糕體，另一個是天使蛋糕體。但是為什麼海綿蛋糕體在烘焙時是在上層不會往下壓壞天使蛋糕體？
因為蛋白霜打發足夠，有足夠的彈性和結構撐住。😊
請問~蛋糕出爐後需要敲一下嗎?還是直接倒扣就好?
直接倒扣即可哦。😊
@@SweetDumpling 謝謝回覆~
請問海綿蛋糕口味可以換成巧克力嗎？該怎麼比例配方呢？謝謝
Hello, 比例會因人而異哦，不管是加可可粉或者融化的巧克力甘納許，多寡要看喜歡的風味濃淡和顏色深淺。若是加可可粉，會使麵糊偏乾，所以要相對減一點麵粉用量來平衡乾濕度，若是加融化的巧克力甘納許，則可以視情況加一點麵粉，因為我們沒做過這樣的組合，所以只能邊做邊調整。😊
@@SweetDumpling 好唷😊😊謝謝您的回覆
請問老師，放在烤箱的中層還是中下層呢？
如果是風扇型的烤箱，例如水波爐等，放下層中層都ok，若是上下燈管的烤箱，就放中層。😊
@@SweetDumpling 謝謝老師