Daffodil Cake

Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free. Bring the egg whites to room temperature. Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff peaks form. Fold in sugar. Divide whipped egg whites in half. In medium bowl, mix 3/4 cup of sifted cake flour into the beaten egg yolks. Stir in the orange extract. Fold in half of the whipped egg whites. In a separate medium bowl, fold 1/2 cup of sifted cake flour into remaining whipped egg whites. Stir in vanilla. Place about 1 cup of batter at a time, alternating colors, into the ungreased 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes. Without removing cake from pan, invert pan to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.