--Flour sugar mix sifted together
1 Cup Cake flour
3/4 cup plus 2 Tbsp Sugar

—white foam
12 Egg whites (1 1/2 Cups)
1 1/2 Tsp cream of tartar
1/4 Tsp salt
1/2 Tsp Vanilla
2 Tsp Almond Extract
3/4 cup sugar

—yellow foam
6 Egg Yolks

--Lemon Glaze
1 Cup Powdered Sugar
1/2 Tsp grated Lemon peel
1 Tsp Lemon Juice
About 2 Tbsp Milk
1 drop yellow food coloring

In large mixer bowl beat egg whites, create of tartar and salt until foamy. Add 3/4 cup sugar, 2Tbsp at a time, beating on high speed until merigue holds stiff peaks. Gently fold flaroings into meringue. Sprinkle flour-sugar mixture, 1/4 at a time over meringue, folding in gently just until sugar-flour mixture disappears.

In another small mixer bowl, beat egg yolks about 5 minutes or until very thick and lemon colored.

Pour half the white batter into another bowl and spoon and yellow batter and in gently.

Spoon other half of white cake mix into into ungreased tube, 10X4 inches. Spoon other yellow batter into tube and cut through with knife to swirl.

Bake on bottom shelf at 375 degrees for about 40 minutes or until top springs back when touched lightly with finger. Spreak with lemon glaze. To make glaze mix all glaze ingriedients until smooth.