Daffodil Cake

1 cup egg whites
1 tsp. vanilla
1/2 tsp.salt
4 egg yolks
1 tsp. cream of tartar
1 cup cake flour
Grated rind of 1/2 orange
1 cup sugar 

Beat egg whites with salt until frothy. Add cream of tartar and beat until stiff, but not dry. Gradually add sugar and beat until very stiff and glossy. Fold in flour in thirds. Add vanilla. Beat egg yolks until thick and lemon colored. Divide batter and fold egg yolks and rind into one half. Put by tablespoonfuls into ungreased 9 or 10 inch tube pan, alternating the yellow and white mixtures. Bake at 300 F. For about 1 hour. Invert on rack to cool. Remove from pan and frost sides and top of cake. Frost with Daffodil Cake Icing (below).

Daffodil Cake Icing 

1/2 cup butter
1 cup brown sugar
1/4 cup canned milk
1 3/4 cup powdered sugar 

Boil butter and brown sugar 2 minutes. Add canned milk, bring to a boil, remove from heat and cool. Add powdered sugar, beat well.