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?
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
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.
ReplyDeleteHope you have a wonderful Easter weekend.
Sam
Happy Easter T.W!
ReplyDeleteWhat 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...
Whoops, I was so excited to see the Daffodil Cake I forgot to tell you how much I love that poem, silly me:)
ReplyDeleteLove this cake dear Thomas, look georgeous!!! Happy Easter!
ReplyDeleteI love Louise blog too!!lol
What a lovely ending to your holiday meal. And who could resist that color?!
ReplyDeleteWhat a gorgeous cake. I don't have any daffodils, but my neighbor has some lovely spring flowers. Hope you're having a great Easter!
ReplyDeleteThat 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. :)
ReplyDeleteLiving in Florida, I miss all those wonderful daffodils and tulips peeking out in the spring. Hope you had a lovely weekend!
I love the poem! I never heard of a daffodil cake before, it looks delicious! Hope your holiday was a good one.
ReplyDeleteYour daffodil cake is so pretty...a perfect way to end an Easter meal.
ReplyDeleteAn awesome classic cake.
ReplyDeleteHappy Spring to you.
Velva
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.
ReplyDeleteWhat 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.
ReplyDeleteThis 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! :)
ReplyDeleteWhat 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!
ReplyDeleteSuch a charming cake!
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