I’m grateful for daffodils, but I honestly don’t know if I’ll see any this year. Foliage is up for daffodils and tulips, but with the last two nights in the teens it all looks a bit wilty. Only one patch of tulips managed to bloom before these hard freezes, and a few clusters of the little yellow and white ground tulips. Fortunately, only a few intrepid apricot blossoms have opened so far on a tree loaded with them, which bodes well for fruit–fingers crossed! I used the last of the 2021 apricots from the freezer a month ago.
Since I may not get daffodils in the yard, and the Bad Dogs have surplus eggs this time of year, I tried out this Daffodil Cake recipe from Epicurious today. One dozen egg whites and six yolks get whipped in separate bowls. Flour is folded into the whites, and then a third of that batter is mixed with the yolks to make two batters, which are then layered in the pan.
I did almost everything right, except I think I mixed too much white into the yellow (above), which made the yellow batter perfectly fluffy but didn’t leave me enough white for three good layers, so the top (which became the bottom) was skimpy.
But I was pretty pleased with the final product! I returned half the cake to the Bad Dog Ranch, where a slice of it was enjoyed the way the recipe suggested: with whipped cream and fruit. I chose to eat my slice plain today, but tomorrow’s will be topped with vanilla ice cream. Not simple, but delicious.
What to do now with six egg yolks? … oh I know! Boiled custard. Perfect nutrition for the weekend, since the temporary crown my tooth got on Tuesday cracked in half today while I was eating a burrito. Oh well!
Oh my, that daffodil cake is a thing of beauty! Brava! But OUCH re that broken crown 😖. And that photo of Wren! That come hither look on her sweet face 😂
Makes me want to go on a Bad Dog kitchen raid when no one’s watching! I know where the ice cream is.