As you may know, this today is the official first day of Spring! I am beyond excited for spring, and already here in Pennsylvania you can tell that we are moving out of winter. Although it is still quite cold, bright sun and blue skies are making more appearances, the grass is growing greener, the days are longer, and birds are happily chirping outside. One of the most exciting signs that spring is on it's way is little patches of snowdrops that are popping up. If you aren't familiar, snowdrops are little white flowers that bloom in very early Spring. When I was in England there was a garden estate where the snowdrops grew all over the place, and it became a magical place to see the first signs of warmer weather on it's way.
Although it is quite overcast today, I wanted to stay in the spirit of spring, so I wanted to share a recipe I think is perfect for spring and summer. The cake is made in a bundt pan, so it looks beautiful. The primary reason this cake is so nice for the warmer months of the year, is because it is very delicate and light, while still remaining extremely moist. The secret trick for getting this wonderful texture is separating the eggs, whipping the whites, and then gently folding the whipped whites into the rest of the batter at the end. This does become an extra step of work, but overall the cake is still very easy to make.
Our little patch of snowdrops!
