Ingredients

1 1/4 C. sifted cake flour
1 1/2 C. sugar
10 egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
4 egg yolks
1 tsp. grated lemon rind
1 tsp. vanilla
Lemon Buttercream Frosting:
1 1/2 C. butter or margarine; softened
4 C. powdered sugar; sifted
2 Tbsp. milk
1 tsp. lemon extract

Cooking Instructions

Preheat oven to 375. Sift flour and 1/2 C. of the sugar onto wax paper; set aside. Beat egg whites, cream of tartar and salt in a large bowl with electric mixer at high speed until foamy. Beat in remaining 1 C. sugar, 1 Tbls. at a time, until meringue forms soft peaks. Fold flour mixture into meringue, one-third at a time, until completely blended. Beat egg yolks in a small bowl with electric mixer at high speed until thick and lemon colored. Beat in lemon rind and vanilla. Fold half of the meringue batter into the beaten egg yolks until no streaks of white remain. Spoon batters by Tbls.fuls, alternating colors, into an ungreased 10-inch tube pan. (Do no stir batters in pan.). Bake in preheated oven for 35 minutes, or until top springs back when lightly pressed with fingertip. Invert pan, placing tube over quart-size soft-drink bottle; let cake cool completely. Loosen cake around the edge and the tube with a spatula. Cover pan with serving plate; turn upside down; shake gently; remove pan. Frost with lemon flavored butter cream frosting. Lemon Buttercream Frosting: Cream butter at medium speed of an electric mixer; gradually add sugar, beating until light and fluffy. Add milk; beat until spreading consistency. Stir in lemon extract.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)