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Picture of Daffodil Cake
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2870 kcal 144 %
  • Fat 31 g 48 %
  • Saturated 14 g 69 %
  • Carbs 598 g 199 %
  • Fiber 3 g 11 %
  • Protein 56 g 112 %
  • Cholesterol 765 mg 255 %
  • Sodium 1133 mg 47 %
  • Calcium 149 mg 15 %
  • Magnesium 68 mg 16 %
  • Potassium 1631 mg 35 %
  • Iron 13 mg 71 %
  • Zinc 3 mg 24 %
  • Phosphorus 445 mg 64 %
  • Vitamin A 364 µg 40 %
  • Vitamin C 41 mg 46 %
  • Thiamin (B1) 1 mg 119 %
  • Riboflavin (B2) 2 mg 185 %
  • Niacin (B3) 10 mg 62 %
  • Vitamin B6 0 mg 26 %
  • Folate equivalent (total) 522 µg 131 %
  • Vitamin B12 2 µg 68 %
  • Vitamin D 4 µg 24 %
  • Vitamin E 2 mg 14 %
  • Vitamin K 2 µg 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Daffodil Cake

Ingredients

  • 1 c. cake flour
  • 1 1/2 c. plus 2 tbsp. granulated sugar
  • 1 1/4 c. egg whites (from about 10 large eggs), room temperature
  • 1/4 tsp. salt
  • 1 1/2 tsp. cream of tartar
  • 1/2 tsp. vanilla extract
  • 4 large egg yolks, room temperature
  • 1 tsp. finely grated orange zest plus more for garnish
  • 2 tbsp. orange juice
  • 1 1/2 c. confectioners’ sugar, sifted
  • 3 tbsp. orange juice
  • 1 tbsp. butter, melted

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