This is a very light lemony marble cake made of a rich spongecake and angel food cake. The following recipe was adapted from McCall’s Cooking School daffodil cake. I thought it would be a great alternative to the customary carrot cake or coconut cake that are served this season.
To serve, sprinkle with some confectioners’ sugar, or accompany with some vanilla ice-cream. I hope you enjoy it as much as we did at home.
Since the cake has a cheerful yellow and white color I made some gumpaste daffodils to add a spring decor to it. A perfect and easy to follow daffodil gum paste flower step by step could be found here: Cake Journal.
This recipe calls for cake flour. In the notes I have included how to substitute it if you do not have any at hand.
I dedicate this recipe to two of my princesses, Ruby and Topaz, who love angel food cake.