This recipe's been handed down in my family for 40 years, from a relative who was a French baker. It's light, delicate and delicious, just like a great cake should be. —Joyce Speerbrecher, Grafton, Wisconsin
The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. —Lori Kampstra, Franklin, Wisconsin
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. Beautiful high layers of rich sponge cake are drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri
This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions.
-Ann Pitt, Mountainside, New Jersey
This confection's a proven winner—it earned LuAnn Heikkila a blue ribbon and was named Division Champion at the county fair in her hometown of Floodwood, Minnesota! "It's our favorite," she adds. "I'm the third generation in the family to make it."—LuAnn Heikkila, Floodwood, Minnesota
I've served this sponge cake at church dinners, reunions and other occasions for 40 years. It's always on the table when any of our four children, three granddaughters and great-granddaughter visit our log home in the Georgia mountains.