Daffodil Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Ensure a grease-free tube pan by washing it thoroughly with hot, soapy water. (Prep time: 5 minutes)

Recipe View 10 mins In a large, impeccably clean glass or metal bowl, whip the egg whites until they become frothy. Add the cream of tartar and salt, continuing to whip. As soft peaks begin to form, gradually sprinkle in 1 cup of sugar, maintaining a steady beat until stiff, glossy peaks are achieved. (Whipping time: 8-10 minutes)

Recipe View 6 mins In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until the mixture becomes thick and pale yellow. Gently blend in the 3/4 cup of sifted cake flour and the orange extract. Delicately fold half of the whipped egg whites into the yolk mixture until just combined. (Mixing time: 5-7 minutes)

Recipe View 7 mins Fold the remaining 1/2 cup of cake flour into the remaining egg whites, along with the vanilla extract. Spoon alternating dollops (about 1 cup each) of the vanilla and orange-infused batters into the prepared tube pan, creating a marbled effect. (Layering time: 5-8 minutes)

Recipe View 50 mins Bake in the preheated oven for 30 minutes. Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back gently when lightly pressed. (Baking time: 50 minutes)

Recipe View 2 hrs 30 mins Once baked, immediately invert the pan onto a wire rack to cool completely. Do not remove the cake from the pan during cooling. This prevents the cake from collapsing. Once completely cooled, carefully remove the cake from the pan and frost as desired. A Lemon Cream Cheese Frosting provides a wonderful tangy complement. (Cooling time: 2-3 hours)