Daffodil Sponge Cake

1 cup cake flour — sifted
3/4 cup sugar — plus 2 tablespoons
12 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
6 egg yolks
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract

Stir together flour and the 3/4 cup plus 2 tablespoons sugar, set aside.

In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add remaining sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form. Gently fold about 5 minutes or until very thick and lemon colored. Sprinkle flour-sugar mixture, 1/2 cup at a time, over egg whites, folding in gently just until blended.

Pour half the batter into another bowl; gently fold in egg yolks. Spoon yellow and white batters alternately into ungreased 10″ tube pan. With knife gently cut through batter to swirl.

Bake in 375 degree F oven on bottom rack 40 minutes or until top springs back when touched lightly. Invert pan on funnel or long-necked bottle to cool. When cooled completely, remove from pan.


Nordic Ware Heavyweight Angel Food Cake Pan, 10 Inch

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