Daffodil Sponge Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Daffodil Sponge Cake
Categories: Cakes
Yield: 12 servings

1 c Cake flour; sifted
1/2 c Sugar; divided
4 Egg yolks
1/2 ts Lemon extract
10 Egg whites
1 ts Cream of tartar
1/2 ts Salt
3/4 c Sugar
1/2 ts Vanilla extract

Recipe by: Southern Living
Preparation Time: 0:30
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 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 10-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 350 degrees 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 10-inch cake.

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