Daffodil Cake

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