Daffodil Cake

Ingredients
6 large egg whites
12 teaspoon cream of tartar
12 teaspoon vanilla extract
23 cup sugar
12 cup cake flour
12 teaspoon baking powder
12 teaspoon salt
yellow cake
6 large egg yolks
2 tablespoons warm water
12 cup cake flour
12 cup sugar
1 teaspoon baking powder
18 teaspoon salt
12 teaspoon vanilla extract
frosting
12 cup sugar
4 teaspoons allpurpose flour
Pinch salt

1 cup 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 lemoncolored. 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 10in. tube pan. Bake at 350 for 3540 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 slice 255 calories 6g fat 4g saturated fat 106mg cholesterol 217mg sodium 45g carbohydrate 32g sugars 0 fiber 4g protein.