Daffodil Cake

• Cake:
• 1 1/4 c sifted cake flour
• 1 1/2 c plus 2 tablespoons sugar (divided)
• 1 1/4 c room temp egg whites (10 eggs)
• 1 1/4 teaspoon salt
• 1 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla
• 4 egg yolks
• 1 teaspoon grated orange rind
• 2 tables orange juice
• Frosting
• 1/3 c butter
• 1/8 teaspoon salt
• 2 tablespoon orange rind
• 3 cups confectioners sugar, sifted
• 1/4 c orange juice
• 1 1/2 teaspoons lemon juice

1. Preheat oven to 350
2. Sifted together flour and 1/2 c sugar. Beat egg white in a seperate bowl until foamy. Add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle 1 c sugar, 1/4 c at a time into egg whites, until just blended. Fold flour mixture into egg white, 1/4 c at a time, using a rubber spatula.
3. Beat egg yolks with orange rind, juice and remaining 2 tablespoons of sugar until thick and light. Stir 1/3 of egg white mixture into egg yolk mixture.
4. Scrape the yellow and white batters into an ungreased 10 - inche tube pan to give a marbled effect with a white layer on top. Bake 30 - 35 minutes until done. Invert pan, cool. Remove cake from pan.
5. Frosting: Combine butter, salt, rind and 1 c powdered sugar in mixing bowl. Beat with mixer at high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice. Frost top and sides of cake.

cake flour, sugar, egg whites, salt, cream of tartar, vanilla, egg yolks, orange rind, orange juice, frosting, butter, salt, orange rind, confectioners sugar, orange juice, lemon juice

Taken from www.epicurious.com/recipes/member/views/daffodil-cake-50176654 (may not work)