Daffodil cake is named so because it is yellow & white marbled. It is kind of an angel food cake that does use yolks. My husband’s aunt makes it every spring. we often eat it with raspberries or strawberries and whipped cream.
1 cup cake flour
3/4 cup plus 2 Tablespoons sugar
12 egg whites
1-1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar (yes a second 3/4 cup)
6 egg yolks
1-1/2 tsp pure vanilla
1/2 tsp almond extract (i omit because husband doesn’t like almond)
Heat oven to 375 degrees Fahrenheit
Sift together flour and 3/4 c sugar plus 2 Tablespoons sugar. set aside
In a large mixer bowl, beat egg whites, cream of tartar, & salt until foamy. On high speed, beat in remaining 3/4 cup sugar- 2 Tablespoons at a time until meringue holds stiff peaks. In small mixer bowl- beat egg yolks until very think and lemon colored. Gently fold extracts into meringue.
Sprinkle flour-sugar mixture, 1/4 at a time, over meringue, folding in gently just until flour-sugar mixture disappears. Pour half the batter into egg yolks & gently fold to combine.
Spoon yellow & white batters alternately into an ungreased tube pan. Gently cut through batters to swirl.
Bake on bottom shelf of oven about 40 minutes or until top springs back when touched. Invert pan on bottle or funnel (or pan legs if your tube pan has them) ; let hang until cool.