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Daffodil Cake
White Batter
1 3/4 c egg whites (10-14 eggs worths)
1 1/4 c cake flour, sifted
1 3/4 c sugar
1/2 t salt
1 1/2 cream of tartar
1 1/2 t vanilla
Yellow Batter
5 egg yolks
2 T cake flour
2 T sugar
1 T orange zest
1. In large bowl, let eggs warm to room temperature.
2. Preheat oven to 375*
3. For white batter: sift 1 1/4 c flour with 3/4 c sugar. Resift several times and set aside.
4. Mix egg whites at high speed (I use 10 on my Kitchen Aid) with salt and cream of tartar until soft peaks form when beater is raised.
5. Gradually beat in 1 c of sugar, 1/4 c at a time, beating well after each addition. Continue until stiff peaks form when beater is raised.
6. Gently fold vanilla in with silicone spatula.
7. Sift flour mixer in, 1/4 at a time, using and over-under motion. Rotate bowl 1/4 turn with each fold.
8. Fold an additional 10 or so times. Reserve 1/3 of egg whites and set aside.
9. For yellow batter: combine egg yolks with cake flour and sugar at high speed until thick and lemon coloured. Then add orange peel.
10. Fold egg mixture into reserved white batter, using over-under motion.
11. Put half of the remaining white batter into a 10" tube pan. Layer yellow batter on top of that, followed by the rest of the white batter. Using a spatula, cut through the batter for a marbled effect. Smooth the top so batter touched sides of the pan.
12. Bake on lower rack for 35 to 40 minutes or until cake springs back when gently pressed with a finger. Invert pan over bottle neck to cool completely (at least 2 hours).
Citrus Buttercream
2 sticks butter, softened
1lb powdered sugar
1/2 t vanilla extract
1/4 t salt
4-6 T orange or lemon juice to taste
1. Mix butter, vanilla, and salt at medium high speed.
2. Lower speed and mix in powdered sugar.
3. Add orange or lemon juice to taste.
4. Increase speed and mix till whipped cream consistency.
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