Here is page 13 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Gold and Silver Daffodil Cake

Such a pretty cake! Yellow batter is marbled with white to make a delicate angel-sponge cake combination.

BAKE at 350° F. for 40 to 50 minutes. MAKES 10-inch tube cake.
Egg whites should be at room temperature.

Sift together 1 cup sifted Pillsbury Sno Sheen Cake Flour
three times . . 3/4 cup sifted sugar

Beat . . . 1 1/4 cups egg whites (9 to 11 medium) with
1/4 teaspoon salt and
1 1/2 teaspoons cream of tartar until very foamy.

Sprinkle . . . 3/4 cup additional sugar, 2 tablespoons at a time, over egg whites. Beat well after each addition. Continue beating until stiff, straight peaks form when beater is raised.

Sift in . . . dry ingredients, 2 tablespoons at a time, folding carefully but thoroughly.

Divide . . . batter in half.

Beat . . . 4 egg yolks until thick and lemon colored.

Blend in . . . 3 tablespoons sugar
3 tablespoons Pillsbury Sno Sheen Cake Flour
1/4 teaspoon orange extract. Fold into half of batter.

Blend . . . 1/2 teaspoon vanilla into remaining batter.

Pour . . . yellow and white batters alternately into ungreased 10-inch tube pan.

Bake . . . in moderate oven (350° F.) 40 to 50 minutes. Cool in inverted pan for 1 hour. Serve plain, or frost with quick vanilla icing, page 48.