Classic Daffodil Cake
|Cake flour||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Egg white||1 Cup (16 tbs) (8-10 , at room temperature)|
|Egg whites||1 Cup (16 tbs), room temperature (8 to 10)|
|Cream of tartar||1 Teaspoon|
|Orange extract||1⁄2 Teaspoon|
Sift flour, measure, and resift 6 times with 3/4 cup of the sugar.
Turn egg whites into a large mixing bowl and beat with a wire whip until frothy; then sift salt and cream of tartar over them, and continue beating until just stiff enough to hold their peaks, but not until dry.
Fold in remaining 3/4 cup sugar with the egg whip, adding about 2 tablespoons at a time.
Now add the flour-sugar mixture in the same manner, cutting and folding while rotating the bowl slowly.
When flour has all disappeared, continue cutting and folding 1 minute longer.
Divide mixture gently into 2 equal parts.
Fold vanilla into one portion, and into the other fold the egg yolks which have been beaten with the orange extract until very thick and light-colored.
Now dip the two batters into a 9-inch ungreased tube cake pan, alternating a spoonful of the white batter with a spoonful of the yellow until all is used.
Bake in a slow oven (275°) 30 minutes, then in a moderately slow oven (325° F.) 50 minutes or until done.
Invert pan so it stands on tube and does not rest on cake and allow to cool thoroughly.
Loosen sides and around tube with a thin-bladed knife and remove cake from pan.