Recipe(tried): Daffodil or Daisy Cake

I made a similar cake from a Better Homes & Gardens Cookbook, circa 1953. You mix one batter, but get both angel cake and orange sponge.

DAISY MARBLE CAKE

1 cup plus 2 tbsp. sifted cake flour, divided use
1 1/2 cups sugar, divided use
1 1/3 cups (11) egg whites
1 1/4 tsp. cream of tartar
1/4 tsp. salt
4 well-beaten egg yolks
2 Tbsp. orange juice
1 tsp. grated orange peel
1/2 tsp. vanilla

Preheat oven to 375 degrees F.

Sift 1 cup flour with 1/2 cup sugar; set aside.

Beat egg whites with cream of tartar and salt till soft peaks form. Gradually add remaining 1 cup sugar to egg whites, beating till stiff peaks form. Sift about 1/4 of flour mixture over whites; fold in lightly. Fold in remaining flour mixture by thirds. Divide batter into 2 parts; set aside.

Add orange juice and peel to egg yolks; beat until very thick and lemon-colored. Fold egg-yolk mixture and remaining 2 tablespoons flour into HALF of the batter. Fold the vanilla into OTHER HALF of batter. Spoon batters alternately into ungreased 10-inch tube pan.

Bake in moderate (375 degree) oven about 35 minutes or till done. Invert pan; cool.

If desired, frost with Seven-minute Frosting; sprinkle with flaked or shredded coconut. Coconut can be tinted yellow.