When winter’s chill begins to fade and the globe is splashed with warm color, there is a kind of gastronomic magic that beckons us into the kitchen. Spring, with its gentle warmth and its promise of rebirth, irresistibly summons up desserts that reflect its gentle loveliness and lush vitality. First on the list is the daffodil cake, a flawless embodiment of the season: light and airy, and gently sweet, as is the flower upon which it takes its inspiration.
This cake isn’t merely a sweet. It’s a remembrance of happiness, of transition, of the soft opening up of the world. In its silly combination of colors and textures, it captures spring in a nutshell on a plate.
What Makes the Daffodil Cake Different
Daffodil cake is really a combination of two most commonly applied sponge cakes of the world the angel food cake and the yellow sponge cake. The light, airy texture of the cake is obtained from the whipping of egg whites with a hint of batter made out of yolk only, giving the impression of two colors simulating the bright daffodil yellow and white coloration. The contrast, however, is not only visual; it bestows the cake an easily-balanced mix of richness and lightness.
This cake is not built around dense frosting or dominating flavors. Rather, it showcases subtle sweetness, texture, and color. The outcome is a modest but festive dessert perfectly adapted to spring party time or introspective afternoons with tea.
No-Bake Daffodil Cake
Equipment
- 1 Large Serving Platter Or a sturdy cake board to accommodate the sheet cake.
- 1 Offset Spatula Useful for gently positioning and adjusting cakes without marring frosting.
- 2 Writing Frosting Tubes As listed in ingredients, these are also tools for decoration.
- 1 Small Paring Knife For opening frosting tubes neatly if needed.
Ingredients
Main
- 1 bakery-bought half-sheet cake frosted yellow
- 1 bakery-bought 8-inch round single or layer cake frosted white
- 9 bakery-bought cupcakes with white and yellow frosting
- 12 daffodil decorated cookies
- 2 tubes writing frosting
Instructions
- Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes.
Notes
That Herald the Season
Daffodil cake is beautiful to behold, but it doesn’t have to have expensive ingredients. The trick lies in how they are combined. The ingredients generally include:
- Egg Whites – Whipped to soft peak, it provides the cake with fluff.
- Cake Flour – Baked with because it is low in protein, it makes the cake’s crumb tender.
- Sugar – Provides sweetness and stabilizes whipped egg whites too.
- Cream of Tartar – Prevents the firm and stiff structure of egg whites.
- Egg Yolks – Incorporated along with a section of the batter to form the yellow element.
- Vanilla Extract or Citrus Zest – Provides lightness and refinement.
Unlike the majority of cakes, which rely on butter or oil, the daffodil cake does not contain any fat (apart from egg yolks), and light and fluffy beyond imagination.
Citrus Crinkle Cookies
Equipment
- 1 Stand Mixer Fitted with a paddle attachment
- 1 Mixing Bowl (medium) For dry ingredients
- 2 Small bowls For sugars
- 2 Baking Sheets
- 1 Wire Rack For cooling cookies
Ingredients
Main
- 2 cups all-purpose flour see Cook's Note
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick 8 tablespoons unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons finely grated citrus zest lemon, lime or orange plus 3 tablespoons juice
- 4 to 6 drops yellow green or orange gel food coloring
- 1/2 cup confectioners' sugar
Instructions
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Notes
Anybody is capable of making a daffodil cake, but it demands patience and soft hands. In order to achieve this, one begins by whipping the egg whites to soft peaks and gradually adding sugar with whisking until peaks are stiff and also glossy. The flour is folded in gently to avoid ruining the lightness of the structure.
The batter is divided in half. One remains unmixed, and the other is beaten with the yolks to pale yellow. Alternating spoonfuls of the two batters are put into an ungreased tube pan to produce a marbled double color, apparent when cut.
The greasy pan is important it makes the cake stick to the sides of the pan as it rises. The cake needs to be permitted to stand upside down after cooling in order not to collapse and to make sure that it does not become dense.
The most lovable thing about the daffodil cake is that it appears humble. It doesn’t require much doling up. A sprinkle of powdered sugar, a topping of citrus-flavored whipped cream, or some edible flowers sprinkled on top will make it look better without drowning its simple flavor.
The yellow and white sponge color contrast, uncovered with every slice, is open to any table’s artistic finishing touch. Served on a plain platter and garnished with vibrant fresh berries of the season or spring herb tea, the daffodil cake steals the show as a source of joy.
White Chicken Chili
Equipment
- 1 Large Dutch Oven Or a heavy-bottomed pot suitable for simmering
- 1 Potato Masher For mashing half of the white beans
- 1 Chef's knife For chopping vegetables
- 1 Cutting Board
- 1 Large Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 2 14.5-ounce cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper minced
- 2 medium poblano peppers chopped
- 1 large onion chopped
- 4 garlic cloves minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes juiced, plus lime wedges, for serving
- 1 rotisserie chicken skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream for topping
- Tortilla chips coarsely crushed, for topping
Instructions
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
Notes
Symbolism of Spring: More Than a Cake
The daffodil itself too being one of renewal and hope the very first to emerge after the cold winter. Similarly, the daffodil cake is one of renewal and heat and unadulterated joy. It’s a cake with a message one that is not big or loud but soothing and peaceful.
It’s most typically employed in Easter parties, showers, or spring birthday parties at the season’s outset. It’s nearly speaking the season’s language: subdued sheen, bright but not discordant color, and the delight of back after away.
Yellow Cupcakes
Equipment
- 1 Standing Mixer with paddle and whisk attachments
- 1 Muffin Pan with 12 paper liners
- 3 Mixing Bowls small, medium, and large
- 1 Rubber Spatula for scraping and folding
- 1 Palette Knife or offset spatula for frosting
Ingredients
Main
- 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
- 1 cup sugar
- 1 1/2 cups cake flour sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup milk at room temperature
- 3/4 teaspoon vanilla extract
- 3 large eggs at room temperature, separated
- Cream Cheese Frosting recipe follows, or about 2 cups frosting of your choice
- Colorful sprinkles
- 8 ounces cream cheese at room temperature
- 2 3/4 cups confectioners' sugar
- 2 teaspoons heavy cream at room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon grated orange zest
Instructions
- Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
- In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
- Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
- Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
- Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
- Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and cool completely.
- Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.
Notes
Variations to Try
While the original recipe on its own is a classic for a reason, domestic bakers have traditionally loved to mess with it just a little bit to their liking. Some add a hint of lemon or orange zest to the batter for the barest whisper of spring. Others play around with whipped cream layering and fruit between slices or restructure the cake into cupcakes for individual servings.
Even the slightest additions such as almond extract or glaze of citrus will change the character of cake without sacrificing so much as a whit of its robust, essential nature.
WATERGATE SALAD
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 Can Opener
- 1 Measuring Cups
- 1 Serving Bowl
Ingredients
Main
- 1 can crushed pineapple in juice, undrained
- 1 pkg pistachio flavor instant pudding
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1 1/2 cups thawed cool whip whipped topping
Instructions
- Open the can of crushed pineapple; do not drain the juice, as it is essential for activating the pudding.
- In a large mixing bowl, combine the undrained crushed pineapple with the entire package of pistachio flavor instant pudding mix. Stir vigorously until the pudding mix is completely dissolved and no lumps remain.
- Add the miniature marshmallows and chopped pecans to the pineapple and pudding mixture. Stir gently to distribute them evenly.
- Carefully fold in the thawed Cool Whip whipped topping until all ingredients are just combined. Overmixing can cause the Cool Whip to lose its airy volume.
- Transfer the prepared salad to a decorative serving bowl or an airtight storage container.
- Cover the bowl or container and refrigerate for a minimum of 2 to 4 hours, or preferably longer (even overnight), to allow the pudding to set fully and the flavors to meld and deepen.
- Before serving, give the salad a gentle stir to re-distribute ingredients.
- Garnish with additional chopped pecans, a few extra miniature marshmallows, or a maraschino cherry for added visual appeal, if desired.
- Serve chilled as a refreshing side dish or a light, sweet dessert.
Notes
Tips for Storing and Serving
Daffodil cake is best enjoyed fresh, but it keeps well if stored properly. Because it’s so light and contains no added fat, it can dry out quickly. Keep it in an airtight container at room temperature for up to two days. If you’re storing it longer, consider wrapping slices individually in plastic and freezing them.
Serve cold or at room temperature either is a refined ending to a spring dinner. Serve with whipped cream, fruit, or a spritz of citrus syrup to enhance its subtle flavors.
Champagne Cake
Equipment
- 1 9x13-inch Cake Pan Standard baking pan for the cake.
- 1 Electric Mixer Essential for proper batter consistency.
- 2 Mixing Bowls One large for batter, one small for frosting.
- 1 Rubber Spatula For scraping down bowl sides.
- 1 3-inch Ring Mold Or an 8-ounce pineapple can with ends removed, for shaping mini-cakes.
Ingredients
Main
- Cooking spray
- 1 box 1-pound 2 1/4-ounce moist white cake mix
- 1 1/4 cups extra dry Champagne
- 1/3 cup vegetable oil
- 3 large egg whites
- 1 can whipped white frosting
- 1/4 teaspoon Champagne flavoring
- Silver mini disco balls optional
- Silver Dragees optional, if available in your area
- Silver edible glitter optional
Instructions
- Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
- In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
- Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
- To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
- Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.
Notes
Why Daffodil Cake Deserves a Place in Your Cookbook
In a world of dessert in which dense ganaches and monumentally piled pastries reign, the daffodil cake is a relief. Its plainness is its charm. It never attempts to overwhelm, but to complement. The tender crumb of the cake, its soft sweetness, and its small size are both familiar and strange.
It asks you to stop and notice the elegance of simplicity the soft greenness of spring, the peaceful contentment of baking, and the convivial warmth in a piece of something lovingly created.
Brownie Batter Cookies
Equipment
- 1 Baking Sheet Large, sturdy sheet for baking cookies
- 1 Parchment Paper For lining baking sheets to prevent sticking and aid cleanup
- 1 Stand Mixer With beater blade attachment for creaming ingredients
- 2 Mixing Bowls One for dry ingredients, one for melting chocolate
- 1 Wire Rack For cooling baked cookies evenly
Ingredients
Main
- 2 sticks butter softened
- 1 1/4 cups granulated sugar
- 3/4 cup dark brown sugar
- 1 ounce unsweetened baking chocolate melted
- 3 large eggs at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a stand mixer with the beater blade attachment, beat the butter, granulated sugar, brown sugar and chocolate until smooth. Add the eggs and mix until fully combined. Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. Add the vanilla and fold in the chocolate chips.
- Drop by generous spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes. Transfer to a wire rack to cool.
Notes
A Slice of Spring, Year After Year
There’s something timeless about the daffodil cake. Its origins may be humble, but its appeal endures. As flowers bloom and days grow longer, it offers a sweet, understated way to celebrate the season. Whether you’re an experienced baker or a curious beginner, making this cake can become an annual ritual a soft, golden reminder that every spring brings new light, and with it, new reasons to gather, share, and savor.
