1 c Cake flour

1 1/4 c Sugar

4 lg Egg yolks

8 lg Egg whites

1/2 ts Cream of tartar

1/2 ts Salt

1/2 ts Lemon extract

1 Lemon; grated zest only

-----lemony frosting----- 3 3/4 c Confectioners' sugar; sifted

4 tb Unsalted butter or margarine

1 pn Salt

1 Lemon; grated zest only

1/4 c Fresh lemon juice

1 ts Milk or water; as necessary

For consistency PREHEAT OVEN TO 350F, with rack in center of oven. Have ready 10-inch tube cake pan (do not grease). Sift cake flour 3 times; set aside on waxed paper. Sift sugar 5 times; set aside on waxed paper. Use mixer to beat egg yolks until thick and light-colored, about 4 minutes. Set aside. Use clean beaters to beat egg whites until foamy. Add cream of tartar and salt. Continue beating until egg whites are thick and hold their shape but are still soft and moist. Use rubber spatula to gently fold sugar, in 3 batches, into whites. Then fold in lemon extract, rind and reserved egg yolks until blended. Gently fold in flour. Transfer batter to pan; spread evenly with spatula. Bake until lightly browned and toothpick inserted into center comes out clean, about 45 minutes. Invert pan to let cake cool. When completely cool, use flexible knife to release cake from sides, then bottom, of pan. Can be kept well-covered at room temperature for a day or frozen up to 3 months. To serve, spread top and sides with lemony frosting. LEMONY FROSTING: Place all ingredients except milk or water in mixing bowl. Combine with wooden spoon until smooth. Add milk or water as necessary, for cake. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK -----