LEMON DAFFODIL CAKE

Steps:

• In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter. , Alternately spoon batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely., For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice and softened gelatin until gelatin is dissolved. , Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes., Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator.