Daffodil Cake

Ingredients

Preheat oven to 375˚F. For the white batter, sift the flour and icing sugar into a bowl, then set aside. In another bowl, beat the egg whites until frothy. Add cream of tartar, vanilla, and salt and beat eat until soft peaks form. Gradually beat in granulated sugar until stiff peaks form. Now gently fold in flour mixture in three stages.
For the yellow batter, sift flour and baking powder into a bowl, then set a side. In another bowl, beat the egg yolks, lemon juice and water until almost as thick as shaving cream, about 5 to 6 minutes. Now gradually beat in granulated sugar, and then gently fold in flour mixture in three stages.
Spoon and gently spread half the white batter into an ungreased 10” angel food cake tube pan (sold at hardware and cookware stores). Top that white batter with all of the yellow batter. Now top and spread yellow batter with remaining white batter.
Bake cake 35 to 40 minutes, until it springs back when very gently touched on top. Invert the cake pan on a cake rack and cool. Carefully unmould cake, using a thin metal spatula, if needed, and set on a plate. Cover cake until ready to serve; can be made a day before needed.
To serve cake, dust it with icing sugar and sprinkle with a little lemon zest, if using. Cut, plate and serve slices of the cake with whipped cream or ice cream, if desired, and garnish with mint.