Frank's Recipes! Daffodil Cake

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Daffodil Cake

(see also Lemon Glaze)
1 cup all-purpose flour, plus 1 tablespoon
1 1/4 cups egg whites (about 9)
1/4 teaspoon salt
1 teaspoon lemon extract
1/4 cup egg yolks (about 4)
2 teaspoons grated lemon zest
1 1/4 cups sugar
Lemon Glaze

One 9 inch or 10 inch tube cake

White and yellow sponge cakes marbled together for a flowerlike effect. You really don't need to frost daffodil cake, but it is very nice with lemon glaze or with confectioners' sugar sprinkled on top. If you use a 10-inch tube pan, don't expect the cake to rise more than halfway up the pan.

Preheat the oven to 375'F.
Sift the flour twice and set aside. Put the egg whites, salt, and lemon extract into a large mixing bowl. Put the egg yolks and lemon zest into another large bowl, and stir with a fork just to blend.

Beat the egg whites until they begin to foam, then add the sugar in a slow steady stream, beating constantly, and continue to beat until the whites are stiff but moist, and won't slide around the bowl when tipped. Sift the flour evenly over the beaten whites, then fold together until there are no drifts of unblended flour. Put one third of the white mixture into the egg-yolk-lemon-rind mixture and fold together gently. Alternate white and yellow batters in an ungreased 9- or 10-inch tube pan, using 2 large spoonfuls of white to 1 of yellow (you will fill less than half full if using the 10-inch pan). Gently plunge a rubber spatula into the batter and draw a circle around to eliminate air bubbles. Smooth the top of the batter with the spatula.

Bake for about 30 minutes or until a straw inserted in the cake comes out clean. Remove from the oven and invert the pan. Let stand about 1 1/2 hours, or until completely cool, before removing. Drizzle with Lemon Glaze or dust the top generously with confectioners' sugar sifted through strainer.