Daffodil Cake

Description:

This cake is just to die for, I used to make it on special occasions, and now my sister-in-law is the one that makes it :) so I passed the torched so to speak....lol

Ingredients:

1-1/4 cups egg whites
1-1/2 teaspoons cream of tartar
1/4 teaspoon salt
1-1/2 cups sugar
2 cup cake flour
4 egg yolks
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
Orange-Lemon Icing
Orange Sections

Directions:

1. Preheat the oven to 375°F. Into large bowl, measure egg whites, cream of tartar, vanilla and salt. With mixer at high speed, beat until soft peaks form.

2. Sprinkle in sugar, 2 tablespoons at a time, beating at high speed until sugar dissolves and whites stand in stiff glossy peaks. Do not scrape bowl.

3. Reduce mixer speed to low; gradually beat in flour until just blended.

4. In another large bowl at high speed, beat yolks until thick and lemon-colored; fold in half of egg-white mixture and orange and lemon peel.

5. In 10-inch tube pan, drop heaping tablespoons of white and yellow batters to form a checkerboard pattern; bake 35 to 40 minutes.

6. Invert cake and cool in pan for 1 hour. Meanwhile, prepare the Lemon or Orange Cream Cheese Icing. Recipe is found below. Remove cake from pan and frost; garnish with orange sections (optional); refrigerate.

Orange or Lemon Cream Cheese Frosting

Description:

Use with Daffodil Cake or any other cake.

Ingredients:

2 (3 ounce) packages cream cheese, softened to room temperature
1 (1 pound) box confectioners' sugar, sifted
1-2 tablespoons orange or lemon juice
Flavour with the finely grated rind of 1 orange or lemon.

Directions:

1. Beat cream cheese until very soft, then gradually beat in confectioners' sugar.

2. Mix in the orange or lemon juice to make a good spreading consistency.

Servings: 8-9-in layer cake or 24 cupcakes