Golden Daffodil Cake

Golden Daffodil Cake

1 cup cake flour
1 1/4 egg whites
1/2 teaspoon salt
1 teaspoon cream of tartar
1 1/3 cups sugar
1/2 teaspoon vanilla
1 teaspoon grated orange rind
4 egg yolks

Sift flour and measure.  Sift twice again.

Separate eggs, measuring 1 1/4 cups of egg whites.  Turn egg whites into large bowl of electric mixer.  Reserve 4 egg yolks for cake.  (Any remaining egg yolks can be combined with whole eggs for scrambled eggs.)

Beat egg whites until frothy.

Add salt and cream of tartar, and continue beating until stiff, but not dry. 

Adding 2 tablespoons at a time, gradually beat in sugar.

Using about 1/4 cup at a time, fold in flour.  It is better to use a rubber spatula for folding in flour.  Do not use electric mixer for this step.

Divide batter into two equal parts.  To one part add vanilla, folding it in as gently as possible.

To the other part, add orange rind.  Beat egg yolks until thick, and fold  yolks into this part of batter.

Alternating the two batches of batter, spoon gently into an ungreased tube pan about 9 inches in diameter.

Preheat oven to 325 degrees.  Bake about an hour.

Remove from oven.  Invert pan, and let stand one hour, or until cool.