McCall’s Best Daffodil Cake
1 3/4 cups egg whites (12-14)
1 1/4 cups sifted cake flour
1 1/2 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
5 egg yolks
2 tablespoons cake flour
2 tablespoons sugar
2 tablespoons grated lemon peel
Confectioners’ sugar (optional)
Make white batter: In large bowl, let whites warm to room temperature 1 hour. Sift 1 1/4 cups flour with 1/2 cup sugar; resift three times. With electric mixer at high speed, beat whites with salt and cream of tartar until soft peaks form when beater is slowly raised. Beat in 1 cup sugar, 1/4 cup at a time, beating well after each addition. Beat until stiff peaks form when beater is slowly raised. With wire whisk, fold vanilla into egg whites until combined. Sift flour mixture, one fourth at a time, over egg whites. With wire whisk, using and under-and-over motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition. Fold ten more strokes, to blend completely. Turn one third batter into medium bowl. Preheat oven to 375 degrees.
Make yellow batter: In small bowl, combine yolks, cake flour and sugar. With mixer at high speed, beat until very thick. Add lemon peel. With wire whisk, using and under-and-over motion, fold yolk mixture into reserved one third batter with 15 strokes.
For marbling, spoon batters alternately into an ungreased 10 inch tube pan, ending with white batter on top. With knife, cut through batter twice. With rubber scraper, gently spread batter in pan until it is smooth on top and touches side of pan all around.
Bake on lower oven rack 35 to 40 minutes, or until cake springs back when pressed with fingertip. Invert pan over neck of bottle to cool 2 hours. With spatula, loosen cake from pan; remove. Sprinkle with confectioners' sugar, if desired. Serve 10.