DAFFODIL CAKE                          Servings: 16

1/4 tsp.      salt                     2   T.    soft wheat flour
1 1/2 c.      soft wheat flour, sifted before measuring
1 1/2 tsp.    vanilla                  5         egg yolks
1 3/4 c.      sugar, divided           2   T.    sugar
1 3/4 c. (12-14) egg whites            1   T.    grated lemon peel
1 1/2 tsp.    cream of tartar

    Preheat oven to 375F.  Sift flour and 3/4 c. sugar together three
times.  Set aside.  Beat egg whites, cream of tartar, and salt together
in a large mixing bowl until soft peaks form.  Gradually beat in 1 c.
sugar and continue beating until very stiff peaks form.  Sift about one
quarter of the flour mixture over the egg whites and gently fold into
the mixture.  Repeat until all flour is incorporated.  Fold in vanilla.
Remove 1/3 of batter.
	Beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale
yellow.  Stir in lemon peel.  Pour egg yolk mixture over reserved 1/3 of
batter and fold until blended.
	Spoon yellow and white batters alternately into an ungreased tube pan.
Run knife gently through batter to eliminate air pockets and to swirl
batters.  Bake in lower third of preheated oven for 35-40 minutes.
Invert pan to cool.
	Serve with warm Jeweled Lemon Sauce:
Combine 1/2 c. sugar, 2 T. cornstarch and 1 c. water in a saucepan.  Cook
until smooth and thickened.  Add 2 T. grated lemon peel, 2 T. lemon juice,
and 1 T. butter or margarine.

Source: _Tacoma News Tribune_