Today's Case:
Hough Bakery Daffodil Cake Recipe
Re: Hough Bakery Daffodil cake recipe
From: Judy
Date: 2/10/2024, 12:10 PM
To: Phaedrus
On 2/10/2024 11:34 AM, judy wrote:
My friend who is sick keeps talking about hough bakery’s daffodil cake.
Trying to find a recipe
Hello Judy,
Are you in the Cleveland area? If so, I'd try "Archie's 'Hough Bakery'" first. Archie has all of Hough Bakery recipes, and I think he will make you a Hough Daffodil Cake to order.
His Facebook page is here: Archie's Hough Bakeries on Facebook
Barring that, below is the only recipe for the Hough daffodil cake that I have seen. It is posted in an article about Hough Bakery here:
Hough Bakery Easter Traditions
It is the only recipe I have ever seen that claims to be the Hough recipe. I cannot verify its accuracy.
Phaed
Daffodil Cake Recipe
Cake:
1 cup cake flour
1 1/2 cups plus 2 Tablespoons granulated sugar
1 1/4 cup egg whites (10 large eggs at room temperature)
1/4 teaspoon salt
1 1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
4 large egg yolks, at room temperature
1 teaspoon finely grated orange & lemon zest plus more for garnish
2 Tablespoons orange juice
Glaze:
1 1/2 cups confectioners’ sugar, sifted
1 Tablespoons orange juice
2 Tablespoons crushed pineapple
1 Tablespoon butter, melted
Instructions:
Preheat oven to 375 F. Sift flour with 1/2 cup sugar. In large bowl, with
mixer at high speed, beat egg whites with salt, cream of tartar and vanilla
until soft peaks form. With mixer at same speed, beat in 1 cup sugar,
sprinkling 1/4 cup at a time over egg whites. Beat until sugar is just blended.
With rubber spatula, gently fold in flour by fourths until fully incorporated.
In another bowl, with mixer at high speed, beat egg yolks with orange &
lemon zest, juice and remaining 2 Tablespoons sugar until thickened and
pale in color. Fold in one-third of white batter.
In un-greased 4” deep 10” tube pan, alternate yellow and white batters to
give a marbleized effect ending with white batter on top. Bake 35 to 40
minutes or until straw inserted in center comes out clean.
To cool cake, invert tube pan and let hang until completely cooled. Do this
by resting pan on center tube or by placing tube over funnel or neck of bottle.
Cake will shrink if warm when removed from pan. To remove cooled cake,
use thin bladed knife or spatula to loosen cake all around side and tube.
Invert cake onto wire rack and lift off pan.
In small bowl, mix confectioners’ sugar, orange juice, pineapple and melted
butter until smooth. Brush all over cooled cake and let sit until partially set.
Garnish cake with orange zest, either finely grated or in thin strips.
Makes 12 slices.
