I never claimed to have a green thumb. This daffodil cake fared about as well as the Asiatic lilies I inadvertently buried under a pile of sticks. Oops. A proper angel food style cake seems to elude vegan bakers. Unfortunately I (unsurprisingly) joined the ranks of disappointed angel food cake aspirants. The daffodil cake was way flatter than it should've been, but still quite tasty. I
've never actually had this cake before, but with a name like daffodil, it was too adorable not to attempt to recreate. Plus this recipe specifically calls for egg yolk and I just got some Vegg
I was dying to try.
1 cup cake flour (or make your own cake flour
1 1/2 cups granulated sugar
10 egg-replacer eggs
1/2 tsp. salt
1 tsp. cream of tartar
1/2 tsp. vanilla
4 Vegg yolks
1/2 tsp. orange extract (or almond)Instructions
Sift flour 6 times with 3/4 cup of sugar. Mix egg-replacer eggs in a food processor until frothy. Then sift salt and cream of tartar over them and continue beating. Fold in the remaining 3/4 cup sugar with the egg replacer, adding about 2 tablespoons at a time. Add the flour/sugar mixture in the same way, cutting and folding while rotating the bowl slowly. When the flour has disappeared, continue cutting and folding one minute longer. Divide mixture into 2 equal parts (or lopsided as hell like I did). Fold in vanilla to one part and Vegg yolks which have been beaten with the orange (or almond) extract until very thick in the other.
Put into an ungreased 9-inch tube cake pan, alternating a spoonful of white batter with a spoonful of the yellow until all is used. Bake at 275 degrees for 30 minutes, then at 325 degrees for 50 minutes.
You know how normally you'd flip an angel food cake upside down and prop it on something?
I probably should've seen that coming. Nothing a little frosting and pride-swallowing can't fix.
In case I needed to earn my messy kitchen cred, here you go. In my defense, there are at least 5 recipes in progress, but I can do this with just one recipe.