Daffodil Cake

En Español

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.

In the past I have mentioned that the lemons here are green, that is the reason you see the lemon peel as green. Green or yellow it is fine. We call them lemons, but they realy are limes. "Limón criollo" and "limón persa" are the common variety grown and sold here.

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.