Daffodil Cake

1 1/4 cups cake flour

1 3/4 cups sugar

1 3/4 cups egg whites

(12 to 14 large eggs) 1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 1/2 teaspoons vanilla

5 egg yolks

2 tablespoons cake flour

2 tablespoons sugar

1 tablespoon lemon or lime peel -- grated

- Glaze: 1/2 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons lemon or lime peel -- grated

2 tablespoons lemon or lime juice

1 tablespoon butter

Bake at 375.

Sift the flour and 3/4 C. of the sugar together three times. In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 C. sugar and continue to beat until very stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time. Fold in vanilla. Remove one-third of the batter and set aside.

In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel. Fold about 1/2 C. of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter. Spoon white and yellow batters alternately into an ungreased tube pan. Run knife gently through batter to eliminate air pockets and to swirl the batters. Bake in lower third of oven for 35 - 40 mins. Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.

Glaze: Cook sugar, cornstarch and water over medium heat till smooth and thickened. Add lemon peel, juice and butter and heat till warm.

Serves 8 at 385/5 and .3 gms fiber

ORIGINATOR Nathalie DuPree SUBMITTOR Grace Wagner DATE 10/14/96