Tasting History: Daffodil Cake (1930s)

Daffodil Cake

With Easter right around the corner there isn’t a better recipe to dust off than the Daffodil Cake – also known as Easter Dinner Cake. This recipe was printed on the pages of the 1930s addition of the Better Homes and Gardens cookbook. This is a thrifty cake since the recipe makes use of the egg yolks left behind when making angel food batter. This results in two different colored batters, the white angel food and yellow sponge. By alternating layers of batter, you are left with a cheerfully marbled cake fit to serve after Easter service.

Daffodil Cake

When I uncovered this recipe in the Better Homes and Gardens cookbook, I couldn’t help but flip through an old parish cookbook to see if I could find this vintage recipe. A few pages into the cake section I saw it, printed for a new generation to enjoy. Clearly, this cake was a beloved recipe that originated in the 30s and was then passed down from mother to daughter. I couldn’t wait to bake it in my own kitchen and have a taste of this celebration cake.

Daffodil Cake

Daffodil Cake

Ingredients:

Angel Food Cake Batter

  • 1/2 C. flour
  • 1/2 C. powdered sugar
  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. vanilla
  • 1/8 tsp. salt
  • 1/2 C. sugar

Yellow Sponge Batter

  • 3/4 C. flour
  • 3/4 baking powder
  • 6 egg yolks
  • 2 Tbs. lemon juice
  • 1 Tbs. cold water
  • 1/2 C. sugar

Directions:

Angel Food Cake

  • Beat egg whites until frothy, then egg the cream of tartar, vanilla, and salt.
  • Whip until soft peaks form
  • Gradually add the sugar until well combined
  • In a separate bowl, mix together the flour and powdered sugar
  • Add the flour mixture into the wet ingredients 1/4 C. at a time until combined

Yellow Sponge Cake

  • Mix the flour and baking powder together and set aside.
  • In a separate bowl, beat the egg yolks, lemon juice, and water together for 5 minutes.
  • Gradually add in the sugar and beat until combined
  • Slowly add in the flour mixture 1/4 C. at a time

Assembly

  • In an angel food cake tin, alternately spoon in the angel food cake batter and yellow sponge batter
  • Bake at 375˙ for 35-40 minutes
  • Cool the cake upside-down
  • Sprinkle with powdered sugar before serving

Month in Review: March 2019

Month in Review: March 2019

We all have fears, many of which we chose not to face. One of my deepest ingrained fears is networking. Specifically, solo networking. The idea of entering a room of strangers and trying to strike up a conversation terrified me. In the past, I have avoided these situations at all costs. I’ve missed out on conferences, lectures, and meet-ups that have piqued my interest. I decided this is an aspect of myself that I’m no longer going to accept. Yes, it’s uncomfortable to challenge yourself, but change is possible.

Therefore, I kicked off March by signing up for not one, but six local events. Yes, you read that right. SIX events! Milwaukee hosted a week long event for female entrepreneurs filled with wonderful speakers and educational workshops. Not only did I survive a week of networking, I left feeling inspired. I’m going to keep my eye out for more events like these that I can attend in the future.

Month in Review: March 2019

After a wonderful week attending events downtown, Ian and I drove to Racine for their orchid festival. I was sold simply on the idea of spending the afternoon in a greenhouse, but having an opportunity to explore downtown Racine was an additional bonus. Neither Ian nor I have spent much time in Racine, so stopping by O&H Bakery for a danish and taking a walk along the lakefront path were a must.

Month in Review: March 2019

Month in Review: March 2019

March ended with an early birthday visit from my family. I set my out-of-office email message and played hooky for the day. We enjoyed a leisurely lunch downtown and spent the afternoon visiting some of my favorite local spots.

Month in Review: March 2019

Month in Review: March 2019

For a closer look at what we got up to in March watch the video below!

Homemade Peanut Butter and Banana Dog Treats

Homemade Peanut Butter and Banana Dog Treat Recipe | Easy Four Ingredient Dog Treat Recipe | Puppy Birthday Party Treat Idea | Dog Treat Inspiration | Puppy Valentine's Day Treat Idea

There’s nothing better than coming home and being greeted by a furry friend. Ian and I are still dog-less, but that doesn’t mean we don’t get our fair share of cuddles from our family members’ pets. This month we celebrate the newest four-legged family member, Poppy’s, one year birthday!

Homemade Peanut Butter and Banana Dog Treat Recipe | Easy Four Ingredient Dog Treat Recipe | Puppy Birthday Party Treat Idea | Dog Treat Inspiration | Puppy Valentine's Day Treat Idea

I decided this was the ideal occasion to test out homemade dog treat recipes. I whipped together some dog-friendly ingredients and crossed my fingers that they would turn out. To my surprise, the first batch was a success! Luckily, this recipe is easy to follow and uses ingredients that are likely to be in your pantry already. Therefore, it’s perfect for dog owners who want to spoil their pets without having to make a trip to a specialty food store. Cue the tail wagging!

Homemade Peanut Butter and Banana Dog Treat Recipe | Easy Four Ingredient Dog Treat Recipe | Puppy Birthday Party Treat Idea | Dog Treat Inspiration | Puppy Valentine's Day Treat Idea

Peanut Butter and Banana Dog Treats

Ingredients:

  • 3/4 C rolled oats
  • 1/4 C peanut butter
  • 1/4 C flour
  • 1 banana, smashed

Directions:

  • Preheat oven to 350˙
  • Mix peanut butter and banana in a bowl until smooth
  • Add in the rolled oats and flour and stir until well combined
  • Sprinkle flour on your surface and roll out the dough to be roughly 1/2 inch thick
  • Use a cookie cutter to cut out dog treats
  • Place on a cookie sheet and bake for 12 minutes
  • Let cool and store in an airtight container