Recipe: Culinary Arts Institute: Daffodil cake

This is from The New World Encyclopedia of Cooking (1973)

Daffodil Cake

1 1/4 c egg whites - about 10
3/4 ts salt
1 1/2 ts cream of tartar
1 c sugar
4 egg yolks
1 1/2 ts grated orange peel
1 1/4 c cake flour
1/2 c sugar
2 tb orange juice
1/4 ts almond extract

10 inch tube pan - all ingredients at room temperature.

Beat egg whites with salt until frothy. Add cream of tartar and beat until stiff but not dry.

One cup of sugar is folded into the egg whites by evenly sprinkling 2 tablespoons each time over the surface of the egg.

Sift flour and half cup of sugar together. Add this to the egg whites by folding in 4 tablespoons each time until mixed.

Beat the yolks, orange peel and juice, and the almond extract until thick.

Fold one-third of the egg-white mixture into the egg-yolk mixture.

Finally, stir the vanilla through the remaining two-thirds of the egg-white mixture.

Immediately layer each batter into the pan. Pop bubbles in the batters if necessary with a knife, then swirl as required.

Bake 375oF until tests done. Cool as for angel cake.

Lemon Cream Cheese Frosting is suggested