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