Name: Daffodil Cake
Total time: 5 h
Ingredients: 1 recipe angel food cake (see note); 6 egg yolks , lightly beaten; 1/2 teaspoon orange extract; 2 tablespoons cream cheese , room temperature; 1/4 cup orange juice concentrate , thawed; 1 1/2 cups (6 ounces/170 grams) confectioners' sugar; sugared orange slices (optional)

Why This Recipe Works

Daffodil Cake has the same light and fluffy texture as angel food cake, but with added crisp orange flavor. Concentrated frozen orange juice provided some orange flavor, but we added potent orange extract to really amp up the citrus flavor. To prevent the batter from spilling down the hole of the tube pan, we used a paper cup to cover the hole.

Before You Begin

We like to use our Angel Food Cake for this recipe, but you can use your own. Like the flower it's named for, this orange-kissed angel food cake is scented and sweet, with golden yellow and pale orange hues.

Instructions

For the cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Prepare angel food cake batter according to directions. Place one-third of batter (about 3 cups) in medium bowl and set aside. Gently scrape remaining batter into 12-cup ungreased tube pan. Add yolks and extract to reserved batter and gently fold mixture with rubber spatula until combined. Scrape into tube pan over top of plain batter. Pull spatula or knife through batters. Bake until toothpick inserted into center of cake comes out clean with no crumbs attached, 40 to 45 minutes. Cool, inverted in cake pan, to room temperature, about 3 hours. To unmold, run knife along interior of pan and invert cake onto serving platter.

For the glaze: Whisk cream cheese and orange juice concentrate in medium bowl until smooth. Add confectioners’ sugar and continue whisking until no lumps remain. Drizzle over top of cooled cake, letting glaze drip down sides. Let glaze set, about 30 minutes, and decorate with sugared orange slices, if using. Serve.