Daffodil Cake

Step 1

Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Preheat the oven to 350°F. Add the cream of tartar and vanilla to the egg whites. Beat the egg white mixture on medium speed until foamy. Gradually beat in the sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt. Fold the dry ingredients into the egg white mixture and set it aside. Editor's Tip: It typically takes three to five minutes to whip egg whites to soft peaks. Any longer and you may end up with stiff peaks. It's important to know the difference between soft peaks and stiff peaks so that your baking recipes turn out just how they're written.

Step 2

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

Step 3

Alternately spoon the yellow batter and the white batter into an ungreased 10-inch tube pan. Editor's Tip: Alternate spoonfuls or use a spatula to put all the white batter and then all the yellow batter in the tube pan for a layered look.

Step 4

Bake the cake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Immediately invert the pan and let the cake cool completely in the pan.

Step 5

To make the frosting, combine the sugar, flour and salt in a small saucepan. Stir in the pineapple juice until blended. Bring the mixture to a boil. Cook and stir for two minutes or until thickened. Let the pineapple mixture cool, and then fold in the whipped topping.

Step 6

Remove the cake from the pan to a serving plate. Spread the frosting over the top and side of the cake.