1 1/4 gluten free cake flour, divided (weigh together 143 grams Better Batter All-Purpose Flour and 31 grams cornstarch or arrow root powder) For the meringue layer:
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3/4 c granulated sugar
  • 1/2 c cake flour
For the yolk layer:
  • 6 egg yolks
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 c granulated sugar
  • 3/4 c cake flour
  • 1 tsp baking powder
  • 1/4 c boiling water
Tangy Lemon Sauce:
  • 1 tsp fresh grated lemon zest
  • 1/2 c fresh lemon juice
  • 1/2 c granulated sugar
  • 1 Tbl cornstarch or arrow root powder
Other items needed for this recipe: 1 standard tube pan with removable bottom, vegetable shortening for greasing the pan, and 2 Tbl extra Better Batter All-Purpose flour for dusting the prepared pan. A stand mixer makes quick work of all the beating in this recipe as well.


Preheat and prepare. Preheat the oven to 325 degrees. Liberally grease a standard tube (Angel food cake) pan with vegetable shortening, then dust with Better Batter flour, tapping out excess. Cooking spray is not recommended in this recipe. Set aside. Sift the cake flour. To make sure the cake is free of large bits of cake flour, sift the flour mixture four times using a sieve and a piece of parchment paper. This helps aerate the dry ingredients as well. Divide the well-sifted cake flour into 1/2 c and 3/4 c portions. Make the meringue layer. In the bowl of a stand mixer using the whisk attachment, beat the egg whites until frothy. Add the salt and cream of tartar and continue to beat for 3-4 minutes until soft peaks form. Add the vanilla. Using a large spatula, gently fold the sugar and cake flour into the egg white mixture using large strokes so as to not deflate the mixture. Pour meringue into the prepared pan. Set aside and wash out the stand mixer bowl. Make the egg yolk layer. In the bowl of a stand mixer with the paddle attachment, beat the egg yolks for 3 minutes until light and airy. Add the vanilla and salt and continue to beat until incorporated. Add the sugar, baking powder and beat well. Alternate adding half the remaining cake flour, then half the boiling water, mixing well between additions. Repeat with remaining cake flour and water. This ensures the batter will not become overly dry or overly wet when ingredients are added. Pour egg yolk mixture over the meringue. I used the tip of a small spatula to slightly swirl the two layers together just a little bit. Bake. Bake the cake for 30-35 minutes or until a long toothpick inserted in the center comes out clean. I tented my cake pan with aluminum foil after 20 minutes of baking to prevent over browning. Remove from oven and cool completely in the pan before transferring to a serving plate. Serve with tangy lemon sauce. Makes 10+ servings. Tangy Lemon Sauce. Make this super quick sauce just before you serve the daffodil cake and pour over the top of the cake while the sauce is still warm. In a medium saucepan over medium heat, whisk together lemon juice, sugar, lemon zest, and cornstarch or arrow root powder. Whisk constantly for 1-4 minutes or until thickened and bubbling. Remove from heat and spoon over slices of cake. Refrigerate any remaining sauce. Idea. This cake would make a fabulous base for a trifle dessert. Cube it up and add layers of lemon or vanilla flavored pudding, lemon curd, and whipped cream. Yum! Adapted from Omnomicon