---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Daffodil Sponge Cake
  Categories: Cakes
       Yield: 12 servings
  
       1 c  Cake flour; sifted
     1/2 c  Sugar; divided
       4    Egg yolks
     1/2 ts Lemon extract
      10    Egg whites
       1 ts Cream of tartar
     1/2 ts Salt
     3/4 c  Sugar
     1/2 ts Vanilla extract
  
   Recipe by: Southern Living
   Preparation Time: 0:30
   Sift flour and 1/2 cup sugar together 3 times; set aside.
   Beat egg yolks at high speed of an electric mixer 4 minutes
   or until thick and lemon colored.  Add lemon extract; beat
   at medium speed an additional 5 minutes or until thick.
   Set aside. Beat egg whites until foamy.  Add cream of
   tartar and salt; beat until soft peaks form.  Add 3/4 cup
   sugar, 2 tablespoons at a time; continue beating until
   stiff peaks form. Sprinkle one-fourth of flour mixture over
   egg whites; gently fold it in.  Repeat procedure with
   remaining flour, adding one-fourth of the mixture at a time.
   
   Divide egg white mixture in half. Fold vanilla into half of
   egg white mixture.  Gently fold beaten egg yolks into
   remaining egg white mixture. Pour half of yellow mixture
   into an ungreased 10-inch tube pan; then gently add half of
   white mixture. Repeat procedure with remaining mixtures.
   Gently swirl batters with a knife to create marble effect.
   Bake at 350 degrees for 45 to 50 minutes or until cake
   springs back when lightly touched.  Invert pan carefully.
   Let cake cool in pan 40 minutes.  Loosen cake from sides of
   pan using a narrow metal spatula; remove from pan.  Yield:
   one 10-inch cake.
  
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