Usher in spring by baking a daffodil cake – a fragrant, delicate sponge cake with swirls of yellow and white in every slice. This festive treat is lightly flavoured with orange.
When beating egg whites, always use a clean bowl and clean beaters. Even a trace of fat or egg yolk can cause the egg whites to collapse or prevent them from forming stiff peaks. Cream of tartar added to the egg whites gives the cake a fine grain and helps to keep it from pulling away from the side of the tin.