• Pre-heat the oven to 350°F.
• Sift together the flour, baking powder and salt for the white batter and set aside.
  ⅔ cup cake flour, ¾ teaspoon baking powder, ½ teaspoon kosher salt

White cake batter:

• Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment (be sure it’s completely clean).
  8 large egg whites
• Add the cream of tartar, orange and vanilla extracts and whip on medium speed until soft peaks form.
  ½ teaspoon cream of tartar, 1 teaspoon vanilla extract, ¾ teaspoon orange extract
• With the mixer running, slowly pour in the sugar and increase the speed to medium high and whip until the mixture forms stiff, glossy peaks.
  ⅔ cup granulated sugar
• Add half of the flour mixture (for the white batter) and fold it into the meringue mixture using a rubber spatula until just combined. Repeat with the second half, taking care not to deflate the batter. Once combined, set aside. Transfer to a new bowl, as you’ll need the stand mixer bowl for the yellow cake batter.

Yellow batter:

• In a bowl, sift the flour, baking powder and salt for the yellow batter and set aside.
  ⅔ cup cake flour, 1 ¼ teaspoons baking powder, ¼ teaspoon kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and orange and vanilla extracts until broken down. With the mixer on medium speed, slowly add the sugar and beat until it becomes pale yellow and fluffy. If desired, add a small amount of yellow food coloring to brighten the batter.
  8 large egg yolks, ½ cup granulated sugar, ¾ teaspoon orange extract, 1 teaspoon vanilla extract, yellow food coloring
• With the mixer running on low speed, add the flour mixture a spoonful at a time until the batter is smooth.
• Add ⅓ of the white cake meringue batter to the yellow batter and fold it into the yellow cake batter until completely combined, without deflating.
• Using a large cookie scoop, alternate adding the white and yellow cake batters in random patterns to the tube pan until it’s completely used up.
• Shake and tap the pan gently to help it set. Then, use a butter knife to lightly swirl the batters together. Smooth out the top then tap it twice again to remove any additional air bubbles.
• Note: Alternatively add white batter to the bottom and smooth out, then add a layer of yellow batter and smooth out. Continue alternating for a more striped effect.
• Bake the cake in the lower third of the oven at 350°F for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and immediately invert the pan onto a bottle, funnel, or wire rack and leave it to cool completely (at least 1.5 hours).
• To remove the cake from the pan, use a knife or offset spatula to loosen the inner and outer edges of the cake from the sides of the pan and allow it to fall from the tube pan. Place on a cake stand.
• Whisk together the ingredients for the glaze (it should be rather thick), then pour over the top of the cake, allow it to run down the sides slightly.
  1 ½ cups powdered sugar, 1-2 tablespoons orange juice or milk, orange zest, 2 teaspoons Cointreau or Grand Marnier
• Top with edible flowers, if desired, or add a small vase of daffodils to the center of the cake.