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12 large egg whites
1 1/2 tsp. cream of tartar
1 1/2 c. sugar, divided
1 1/2 tsp. vanilla
1/2 tsp. lemon extract
1 c. cake flour, sifted
1/4 tsp. salt

You will also need a tube pan.

Preheat oven to 375 degrees. In a large mixing bowl, beat the egg
whites with the cream of tartar on high speed of an electric mixer
until frothy. Add 3/4 cup sugar, 2 tablespoons at a time, until
dissolved, beating constantly. The whites should be glossy and
hold soft peaks. Sift the cake flour, the remaining 3/4 cup sugar
and the salt together into a bowl. Sift 1/2 cup of the flour
mixture over the egg whites. Gently fold in with a rubber spatula.
Repeat with the remaining flour 1/2 cup at a time until all the
flour is incorporated. Fold in the vanilla extract and lemon
extract. Pour the batter into an ungreased tube cake pan. Gently
cut through the batter in the tube cake pan with a knife to break
any air bubbles. Bake for 30 to 40 minutes until golden brown and
firm to the touch. Invert the cake onto a large glass bottle to
cool for 1 1/2 hours before topping (to keep from falling).

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