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
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.
For dessert, this dessert uses purchased sponge cake. So there's no need for baking. To showcase its pretty strawberry-red layer, I dish it up in clear dessert glasses or dishes like a trifle.—Ruth Taylor, Greeneville, Tennessee
This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the effort. —Trisha Kammers, Clarkston, Washington
This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me.
—Amy Sauser, Omaha, Nebraska
Meet the Cook: When I was a girl, I daydreamed about being the best wife, mother and homemaker. But it wasn't until a few years ago that I started entering our county fair. Since then, Orange Chiffon Cake has been awarded several blue ribbons.
I'm fortunate to have a thin husband - he can be my taste-tester and never get full! We've kept our country ways all 53 years of our marriage. We're the parents of three, and have eight grandchildren and four great-grandchildren.
-Marjorie Ebert, Conewango Valley, New York
"I first tried this special dessert one day when I was expecting company and wanted to serve something other that strawberry shortcake," recalls Linda Lamy of Mason, New Hampshire. "The berry mixture makes such a pretty filling and frosting...and it's an easy way to dress up a purchased pound cake."