Daffodil Cake

Daffodil Cake

-Daffodil Cake- 10 large egg whites 1 teaspoon
cream of tartar
1/4 teaspoon salt 1 1/4 cups sugar
2/2 teaspoon vanilla extract 2 drops almond extract 1 cup
all-purpose flour 4 large egg yolks 2 teaspoons orange
rind; grated

-Orange Glaze- 2 cups powdered sugar; sifted 2 1/2
tablespoons orange juice (2-3) 1 teaspoon sherry 1
tablespoon orange rind; grated

Daffodil Cake: Beat egg whites (at room temperature), cream
of tartar, and salt until foamy. Gradually add sugar, 2
Tablespoons at a time, beating until stiff peaks form. Fold
in flavorings and flour; divide mixture in half, and set
aside. Beat egg yolks until thick and lemon colored. Fold
yolks and orange rind into one portion of the egg white
mixture. Set aside. Spoon one-third of the egg white mixture
(without yolks) into an ungreased 10-inch tube pan; top with
on-third of yolk mixture. Repeat layers twice; cut through
batter with a knife, using a swirling motion. Bake at 375
degrees for 30 minutes or until golden. Invert pan on a
bottle; let cool. Remove from pan; drizzle with Orange
Glaze. Makes one 10-inch cake.

Orange Glaze: Combine sugar, orange juice, and sherry; mix
until smooth. Stir in orange rind. Makes about 1 cup.

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