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1 cup Softasilk cake flour
3/4 cup plus 2 tbsp. sugar
12 egg whites (1 1/2 cups)
1 1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup sugar
6 egg yolks
1 1/2 tsp. vanilla
1/2 tsp. almond extract
Lemon Glaze
Heat oven to 375F. Stir together flour and 3/4 cup plus 2 tbsp. sugar; set aside.
In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. On high speed, beat in remaining 3/4 cup sugar, 2 tbsp at a time, until meringue holds stiff peaks. In small mixer bowl, beat egg yolks until very thick and lemon colored. Gently fold flavorings into meringue.
Sprinkle flour-sugar mixture, 1/4 at a time, over meringue, fold in gently just until flour-sugar mixture disappears. Pour half the batter into another bowl; gently fold in egg yolks. Spoon yellow and white batters alternately into ungreased tube pan, 10x4". Gently cut through batters to swirl.
Bake on bottom shelf of oven about 40 minutes or until top springs back when touched. Invert pan on funnel; let hang until cake is cool. Spread with glaze.
3/4 cup plus 2 tbsp. sugar
12 egg whites (1 1/2 cups)
1 1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup sugar
6 egg yolks
1 1/2 tsp. vanilla
1/2 tsp. almond extract
Lemon Glaze
Heat oven to 375F. Stir together flour and 3/4 cup plus 2 tbsp. sugar; set aside.
In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. On high speed, beat in remaining 3/4 cup sugar, 2 tbsp at a time, until meringue holds stiff peaks. In small mixer bowl, beat egg yolks until very thick and lemon colored. Gently fold flavorings into meringue.
Sprinkle flour-sugar mixture, 1/4 at a time, over meringue, fold in gently just until flour-sugar mixture disappears. Pour half the batter into another bowl; gently fold in egg yolks. Spoon yellow and white batters alternately into ungreased tube pan, 10x4". Gently cut through batters to swirl.
Bake on bottom shelf of oven about 40 minutes or until top springs back when touched. Invert pan on funnel; let hang until cake is cool. Spread with glaze.
