Daffodil Cake

Makes 12 or more slices

Light springtime/summery, yellow and white cake. A delicious cross between an angel food and a sponge cake with a choice of glazes

ingredients

1
Heat oven to 375°. Stir together flour and 3/4 cup plus 2 tablespoons sugar; set aside.
2
In a large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add remaining 3/4 cup of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. In a small mixer bowl, beat egg yolks about 5 minutes or until very thick and lemon colored. Gently fold flavorings into meringue.
3
Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until flour-sugar mixture disappears. Pour 1/2 the batter into another bowl; gently fold in egg yolks. Spoon yellow and white batters alternately into ungreased tube pan, 10x4 inches.
4
Gently cut through batters to swirl.
5
Bake on bottom shelf of oven about 40 minutes or until top springs back when touched lightly with finger. Invert pan on funnel (bottle); let stand until cake is completely cool. Spread cake with one of the glazes.