Daffodil Cake

Another great recipe from Relish mag.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• Cake

• 1 1⁄4 cups  sifted cake flour
• 1 1⁄2 cups  plus 2 tablespoons sugar, divided
• 1 1⁄4 cups  egg whites, at room temperature (about 10 eggs)
• 1 1⁄4 teaspoons salt
• 1 1⁄2 teaspoons cream of tartar
• 4  egg yolks
• 1  teaspoon  grated  orange rind
• 2  tablespoons  orange juice

• Orange Butter Frosting

• 1⁄3 cup butter
• 1⁄8 teaspoon salt
• 2  tablespoons  orange rind
• 3  cups powdered sugar, sifted
• 1⁄4 cup  orange juice
• 1 1⁄2 teaspoons lemon juice

Directions

1. Preheat oven to 375°F.
2. To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
3. Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
4. Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
5. To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
6. Frost sides and top of cake.