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.
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 fancy treat for two looks like you fussed, but it's easy to make with convenient prepared pudding and sponge cakes. "My husband enjoys this dessert featuring seasonal fruit," says Bonnie Buckley of Kansas City, Missouri.
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