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Orange and Lemon Cake


8 large egg whites
1 teaspoon cream of tartar
2 teaspoons vanilla
1 cup sugar
1 cup cake flour
1 tablespoon orange zest, minced
1 tablespoon lemon zest, minced

Preheat oven to 325F. Grease a 10 inch tube pan. In a large bowl, beat the egg whites until foamy. Add the cream of tartar and vanilla and bean until soft peaks form. Continue beating while gradually adding the sugar, until peaks are firm but not stiff.

Combine flour with orange and lemon zests. Carefully fold the flour into the egg whites. Spoon mixture into pan. Bake for 45 minutes.




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