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Daffodil Cake
(One 9" or 10" tube cake)

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

Preheat the oven to 375F.

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.


Lemon Glaze
(1/4 cup)

2/3 cup sifted confectioners sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon rind (yellow part, or zest, only)

Put the sugar in a small bowl, add the lemon juice and rind, and
stir briskly until smooth and well blended.

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