Spring Daffodil Cake

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, thoroughly wash the tube pan in hot soapy water to guarantee it is completely free of grease.

In a large, dry glass or metal bowl, use an electric mixer to whip the egg whites until they become frothy. Add a pinch of cream of tartar and salt, then continue whipping the mixture until it reaches soft peaks. Gradually sprinkle in 1 cup of sugar while continuing to beat the egg whites until they form stiff peaks.

In a separate bowl, use an electric mixer to beat the egg yolks with 1/4 cup of sugar until they become thick and lemon-colored. Blend in 3/4 cup of cake flour and add a few drops of orange extract to the mixture. Fold half of the whipped egg whites into the yolk mixture.

In a separate bowl, fold the remaining 1/2 cup of cake flour into the egg whites along with a hint of vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.

Bake the cake in the preheated oven for 30 minutes. Reduce the heat to 325 degrees Fahrenheit (165 degrees Celsius) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.

Once the cake is done baking, carefully invert it onto a wire rack to cool without removing it from the pan. Once completely cooled, remove the cake from the pan and frost with your choice of frosting - a Lemon Cream Cheese Frosting works quite well.