Daffodil Cake

Description
Nothing says spring better than a freshly baked Daffodil cake. This is an old time recipe which features a yellow and white cake. Pretty enough for any spring dessert.
 * An old recipe adapted from Betty Crocker
 * Cook Time: 2 hours plus time to cool the cake
 * Serves: 12 to 16

Cake

 * 1 cup cake flour
 * 6 tablespoons sugar
 * 12 egg whites
 * 1½ teaspoons cream of tartar
 * ¼ teaspoon salt
 * ¾ cup sugar
 * 6 egg yolks
 * 1½ teaspoons vanilla
 * ½ teaspoon almond flavoring (extract)

Glaze

 * 1½ cups powdered sugar
 * 2 tablespoons butter, softened
 * 1 drop yellow food coloring

Cake

 * 1) Preheat oven to 375 degrees f.
 * 2) Whisk together flour and sugar.
 * 3) Beat egg whites, cream of tartar and salt until foamy.
 * 4) Add ¾ cup sugar, a bit at a time, and beat until stiff peaks form.
 * 5) Beat egg yolks until thick and lemon colored in another mixing bowl.
 * 6) Gently fold into egg white mixture.
 * 7) Sprinkle flour mixture, about a ¼ cup at a time, over egg white mixture.
 * 8) Fold in gently.
 * 9) Repeat until all the flour mixture is folded into the egg whites.
 * 10) Pour half of the egg white mixture into another mixing bowl.
 * 11) Gently fold in egg yolks into the egg white mixture.
 * 12) Spoon yellow and white batters alternately into a 10 x 4-inch tube pan.
 * 13) Gently cut through the batter to make a swirled effect.
 * 14) Bake 40 minutes or until cake tests done.
 * 15) Invert the pan and cool.
 * 16) Glaze with creamy glaze.

Creamy Glaze

 * 1) Mix together the powdered sugar, butter, almond flavoring and hot water until smooth.
 * 2) Drizzle glaze over cool cake.
 * 3) Serve.

Things You'll Need

 * mixer
 * mixing bowls
 * measuring cups
 * measuring spoons
 * tube pan
 * oven mitts