Daffodil Cake

• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 2/3 cup sugar
• 1/2 cup cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large egg yolks
• 2 tablespoons warm water
• 1/2 cup cake flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 4 teaspoons all-purpose flour
• Pinch salt
• 1 cup pineapple juice
• 1 carton (8 ounces) frozen whipped topping, thawed

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside.
2. In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla.
3. Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely.
4. For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping.
5. Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.

egg whites, cream of tartar, vanilla, sugar, cake flour, baking powder, salt, egg yolks, water, cake flour, sugar, baking powder, salt, vanilla, sugar, allpurpose, salt, pineapple juice, frozen whipped topping

Taken from www.tasteofhome.com/recipes/daffodil-cake/ (may not work)