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Daffodil cake (Easter dinner cake)
Yield: 12 servings

1/2 cup sifted cake flour
1/2 cup sifted powdered sugar
6 egg whites
1/2 tsp cream of tartar
1/2 tsp vanilla
1/8 tsp salt
1/2 cup granulated sugar
3/4 cup sifted cake flour
3/4 tsp baking powder
6 egg yolks
2 Tbsp lemon juice
1 Tbsp cold water
1/2 cup granulated sugar
powdered sugar

Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three
times. Beat egg whites till frothy; add cream of tartar, vanilla,
and salt. Beat till soft peaks form. Gradually beat in 1/2 cup
granulated sugar. Sift a fourth of the flour mixture at a time
over top; fold in.

Sift 3/4 cup cake flour and baking powder together three times.
Beat yolks with juice and water until thick, 5 to 7 minutes;
gradually beat in 1/2 cup granulated sugar. Sift a fourth of the
flour mixture at a time over top; fold in.

Alternately spoon yellow and white mixtures into an ungreased 9-
or 10-inch tube pan. Bake at 375 degrees F for 35 to 40 minutes.
Invert and cool. Dust cake with powdered sugar.

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