Ingredients
10 egg whites
1 teaspoon cream of tartar
0.5 teaspoon salt
1.25 cups white sugar
1.5 cups cake flour, divided
6 egg yolks
0.5 teaspoon orange extract
1 teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F). Ensure the tube pan is grease-free by washing it in hot soapy water.
Step 2
In a large dry glass or metal bowl, beat the egg whites until frothy. Add cream of tartar and salt, and continue beating until soft peaks form. Gradually add 1 cup of sugar while beating until stiff peaks form.
Step 3
In a separate bowl, beat the egg yolks with 1/4 cup of sugar until thick and lemon-colored. Mix in 3/4 cup of cake flour and orange extract. Gently fold in half of the whipped egg whites into the yolk mixture.
Step 4
Fold the remaining 3/4 cup of cake flour into the egg whites, along with the vanilla. Spoon about 240ml (1 cup) of batter at a time, alternating colors, into the prepared pan.
Step 5
Bake for 50 minutes, then reduce the heat to 165°C (325°F) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
Step 6
Without removing the cake from the pan, invert the pan onto a wire rack to cool. Once completely cooled, remove the cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting pairs well with this cake.