Daffodil Cake

By stkappleto

An angel food cake variation that uses the egg whites and some of the yolks.

Ingredients

• 1 1/2 C egg whites (about 12 eggs)
• 1 1/4 tsp. cream of tartar
• 1/2 tsp salt
• 1 1/2 C sugar
• 1 1/4 tsp. vanilla
• 1 1/4 C flour, divided
• 6 egg yolks

Preparation

Step 1

Preheat oven to 375 F. Beat egg whites. When they are frothy add cream of tartar and salt. Beat just until the eggs are stiff. Gently fold in the sugar. Divide the batter into two bowls. Gently add to one bowl the well beaten egg yolks and 3/4 C flour. To other bowl gently fold in 1/2 C of flour and the vanilla.

Alternate batters into an ungreased tube pan. Bake for 30-35 minutes. Gently press the top of the cake with your finger. If it springs back, it is done.

Invert over a rack and cool completely, about one hour. Loosen the sides of the pan with a spatula and remove the cake from the pan.