Daffodil Cake

Heat oven to 375°.

Blend flour and 3/4 c. plus 2 Tbsp sugar and set aside.

Measure egg whites, cream of tartar and salt into a large mixer bowl.

Beat on medium speed until foamy.

Add 3/4 c sugar, 2 Tbsp at a time, beating on high speed until the meringue holds stiff, glossy peaks.

In a small mixer bowl, beat egg yolks until very thick and lemon colored, about 5 minutes.

Fold flavorings into the meringue.

Then sprinkle the flour, sugar mixture, 1/4 at a time, over the meringue folding in carefully just until the flour, sugar mixture disappears.

Pour half the batter into another bowl.

Gently fold in egg yolks.

Spoon the yellow and white batters alternately into an ungreased tube pan 10 x4 inches. Gently cut through the batters to make a swirling effect.

Bake at lowest rack in oven 40 minutes or until top springs back when touched.

Immediately invert tube pan on a catsup bottle and let hang until cake is completely cool at least 2 hours.

Spread the cake with Lemon glaze.