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Easter Cake

"This makes a nice touch at Easter or as a lovely spring cake. Frost with a yellow-tinted seven-minute frosting."

Ingredients :

• 1/2 cup water
• 1 1/2 cups white sugar
• 12 eggs
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 2 cups cake flour
• 1 teaspoon almond extract
• 1 teaspoon orange extract

Instructions :

Prep : 40M	Cook : 12M	Ready in : 2H40M

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium heat combine the water and the white sugar, boil until mixture spins a thread approximately 225 degrees F (110 degrees C).
• Beat egg whites, salt and cream of tartar in the bowl of a stand mixer until light and fluffy but not stiff. Add hot syrup slowly to egg whites, beating until cool, about 15 minutes.
• Beat egg yolks until thick and lemon-colored. Fold 1/3 cup of the egg whites into the beaten egg yolks to lighten.
• Sift 1 cup flour over the egg whites and gently fold in. Add almond flavoring.
• Sift remaining flour over egg yolks and fold in orange flavoring. Spoon egg white batter and egg yolk batter alternately into one ungreased 9-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool frost with yellow tinted Seven Minute Frosting.

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