Daffodil Sponge Cake

serves 12. Preheat oven to 375F. In large bowl, measure egg whites, cream of tartar, vanilla and salt. With mixer at high speed, beat until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, beating at high speed until sugar dissolves and whites stand in stiff glossy peaks. Do not scrape bowl. Reduce mixer speed to low. Gradually beat in flour until just blended. In another large bowl at high speed, beat yolks until thick and lemon-coloured. Fold in half of egg-white mixture and orange and lemon peel. In 10 inch tube pan, drop heaping tablespoons of white and yellow batter to form a check board pattern. Bake 35-40 minutes. Invert cake and cool in pan for 1 hour. Meanwhile, prepare icing. Remove cake from pan and frost. Garnish with orange sections. Refrigerate. ORANGE-LEMON ICING 1 1/2 cups confections' sugar 3/4 cup butter, softened 3 egg yolks 1/8 teaspoon salt 2 tablespoons grated orange peel 4 teaspoons grated lemon peel In small bowl with mixer at medium speed, beat sugar with butter, egg yolks and salt until fluffy. Stir in grated orange and lemon peel. Frost cake.