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Daffodil Sponge Cake

1 cup sifted cake flour
1/2 cup sugar, divided
4 egg yolks
1/2 teaspoon lemon extract
10 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup sugar
1/2 teaspoon vanilla extract

Sift flour and 1/2 cup sugar together 3 times; set aside. Beat egg
yolks at high speed of an electric mixer 4 minutes or until thick
and lemon colored. Add lemon extract; beat at medium speed an
additional 5 minutes or until thick. Set aside. Beat egg whites
(at room temperature) until foamy. Add cream of tartar and salt;
beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a
time; continue beating until stiff peaks form. Sprinkle one-fourth
of flour mixture over egg whites; gently fold it in. Repeat procedure
with remaining flour, adding one-fourth of the mixture at a time.
Divide egg white mixture in half. Fold vanilla into half of egg
white mixture. Gently fold beaten egg yolks into remaining egg
white mixture. Pour half of yellow mixture into an ungreased l0-inch
tube pan; then gently add half of white mixture. Repeat procedure
with remaining mixtures. Gently swirl batters with a knife to create
marble effect. Bake at 350F for 45 to 50 minutes or until cake
springs back when lightly touched. Invert pan carefully. Let cake
cool in pan 40 minutes. Loosen cake from sides of pan using a narrow
metal spatula; remove from pan.
Yield: one l0-inch cake.

Vanilla Sponge Cake: For a plain sponge cake, do not divide egg
white mixture in half. Substitute vanilla extract for lemon extract.

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