Sunday, April 08, 2012

Daffodil Cake for Easter Sunday

Happy Easter and Happy Passover to all who celebrate!  The daffodils came early this year bringing a splash of sunny yellow to our sleepy, barren landscape.  What better way to celebrate the season of new life at our Easter dinner than with a bright, golden Daffodil Cake?


Louise Volper – my favorite curator of food history over at Months of Edible Celebrations – first introduced me to the Daffodil Cake when she recently featured this classic recipe:

The recipe is a variation on Angel Food Cake and uses 12 egg whites and six egg yolks.   White and yellow batter is layered in a tube pan created the effect of daffodil petals.  It will be a sweet finish to our meal, and delicious way to welcome to the new season!
Daffodowndilly

by A.A. Milne 
She wore her yellow sun-bonnet,
She wore her greenest gown;
She turned to the south wind
And curtsied up and down.
She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
“Winter is dead.”

Happy Spring!

©2012 T.W. Barritt All Rights Reserved

15 comments:

Sam @ My Carolina Kitchen said...

When I was growing up my mother made a fabulous angel food cake. I love your daffodil cake, but of course I would 'cause daffodils are one of my favorites. Your presentation is very elegant on the pedestal cake stand.

Hope you have a wonderful Easter weekend.
Sam

~~louise~~ said...

Happy Easter T.W!

What a sunny Daffodil Cake you have baked this Easter morning. It looks heavenly:)

Wishing you and your family the happiest Easter with a warm and blossoming Spring:)

Thank you so much for sharing...

~~louise~~ said...

Whoops, I was so excited to see the Daffodil Cake I forgot to tell you how much I love that poem, silly me:)

Gloria said...

Love this cake dear Thomas, look georgeous!!! Happy Easter!
I love Louise blog too!!lol

Lydia (The Perfect Pantry) said...

What a lovely ending to your holiday meal. And who could resist that color?!

Kalyn said...

What a gorgeous cake. I don't have any daffodils, but my neighbor has some lovely spring flowers. Hope you're having a great Easter!

Barbara said...

That cake's a beauty, TW! Perfect for Easter. I love a good angel food or sponge cake. I never feel as guilty after eating a slice of angel food, as it seems lower in calories than a regular cake. Wonder if it is? My aunt made a wonderful cake like this for our birthdays when I was a child...covered it with 7 minute frosting. :)
Living in Florida, I miss all those wonderful daffodils and tulips peeking out in the spring. Hope you had a lovely weekend!

Kat said...

I love the poem! I never heard of a daffodil cake before, it looks delicious! Hope your holiday was a good one.

Karen (Back Road Journal) said...

Your daffodil cake is so pretty...a perfect way to end an Easter meal.

Velva said...

An awesome classic cake.

Happy Spring to you.

Velva

tasteofbeirut said...

Never fails! I always come to your site seeking poetry humor and great dishes. This daffodil cake is paired so perfectly with the poem;i can't wait to delight friends and neighbors with a slice.

Fresh Local and Best said...

What a beautiful cake! I like the combo of yellow and white. The poem is interesting. I always think of rebirth in spring and yet this poem ends noting the death of a season. That's the other side of a sunny perspective.

Kit @ i-lostinausten said...

This cake looks so lovely & a nice poem to go with it! How amazing! I was actually tempted to make this Daffodil cake after I saw it at Louise's space. Now after looking at yours, I can't wait to give it a try! Have a nice day! :)

Catherine said...

What a lovely cake, my dear Long Island friend T.W! This cake sounds as delightful and sweet as the Daffodil itself! Have a wonderful week, your friend, Catherine!

Lori Lynn said...

Such a charming cake!
LL