Daffodil Cake

Ingredients

6 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon vanilla extract

2/3 cup sugar

1/2 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon salt

YELLOW CAKE:

6 egg yolks

2 tablespoons warm water

1/2 cup cake flour

1/2 cup sugar

1 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon vanilla extract

FROSTING:

1/2 cup sugar

4 teaspoons all-purpose flour

Pinch salt

1 cup DOLE Canned Pineapple Juice

1 carton (8 ounces) frozen whipped topping, thawed

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside.

In another large bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla.

Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately invert pan; cool completely.

For frosting, combine the sugar, flour and salt in a small saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping.

Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

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