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Daffodil Sponge Cake
serves 12

1 1/4 cups egg whites (about 10-12 eggs)
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sugar
1 cup cake flour
4 egg yolks
1 Tablespoon grated orange peel
2 teaspoons grated lemon peel
Orange-Lemon icing (recipe follows)
Orange sections

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

Reduce mixer speed to low. Gradually beat in flour until just
blended. In another large bowl at high speed, beat yolks until
thick and lemon-coloured. Fold in half of egg-white mixture and
orange and lemon peel. In 10 inch tube pan, drop heaping tablespoons
of white and yellow batter to form a check board pattern. Bake
35-40 minutes. Invert cake and cool in pan for 1 hour. Meanwhile,
prepare icing. Remove cake from pan and frost. Garnish with orange
sections. Refrigerate.


ORANGE-LEMON ICING

1 1/2 cups confections' sugar
3/4 cup butter, softened
3 egg yolks
1/8 teaspoon salt
2 tablespoons grated orange peel
4 teaspoons grated lemon peel

In small bowl with mixer at medium speed, beat sugar with butter,
egg yolks and salt until fluffy. Stir in grated orange and lemon
peel. Frost cake.

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