Daffodil Cake

1. Preheat the oven to 190°C.  
2. In a small bowl, stir together the cake flour and 180g sugar. Set aside.  
3. In a medium bowl, whisk the egg yolks until thick and light yellow in colour. Set aside.  
4. In a stand mixer, whisk the egg whites with the cream of tartar and salt until soft peaks form. Turn the mixer to high speed and slowly add the 150g sugar until the meringue holds stiff peaks.  
5. Gently fold the vanilla and almond extract into the meringue followed by the flour/sugar mixture in four stages until thoroughly combined. 
6. Fold half of the egg white mixture into the egg yolks.  
7. Spoon into an ungreased 10 inch angel food cake tin in alternating layers to create a marbled effect. Gently cut through the batter to swirl the colours. 
8. Bake on the bottom shelf of the oven for 35-40 minutes or until the top of the cake springs back when touched.  
9. Invert tin onto its funnel and leave to cool for 1 hour. Run a knife around the outside of the cake to release it from the tin. Glaze the cake and decorate with edible flowers before serving. 

10. For the jam icing, combine all wet ingredients in a bowl with a whisk. Add the icing sugar and whisk until smooth.