1 c. cake flour
1 1/4 c. egg whites
1/2 tsp. salt
1 tsp. cream of tartar
1 1/2 c. sugar
1/2 tsp. vanilla
4 egg yolks
1/4 tsp. almond extract
1/2 c. pistachios, chopped

Sift flour, measure and sift 3 times. Beat egg whites until frothy, using medium speed of electric beater. Add salt and cream of tartar. Beat until egg whites hold soft peaks. Turn to low speed and gradually add sugar, beating well. Fold flour into above mixture with a wire whip.

Divide the mixture into 2 equal parts. Add vanilla to 1 portion. beat egg yolks until thick and lemon colored. Add almond extract. Add beaten egg yolks to unflavored portion, combining with wire whip. Put alternate tablespoons of white and yellow batter into ungreased tube pan.

Bake at 325°F for 1 hour. Invert pan until cooled. Remove from pan, cut into 3 layers. Fill with 1/3 lemon cream filling (see below) and use the remaining to frost rest. Sprinkle with chopped pistachios.

Lemon Cream Filling:

1 tbsp. unflavored gelatin
1/4 c. cold water
1 c. sugar
3 tbsp. cornstarch
1/2 c. water
1/2 c. lemon juice
2 tbsp. lemon rind, grated
1/2 c. (1 stick) butter
4 egg yolks, well beaten
1 c. cream, whipped

Soak gelatin in 1/4 cup cold water (about 5 minutes). Combine sugar and cornstarch. Add 1/2 cup water, lemon juice, lemon rind and cook over medium heat until clear and thick. Stir constantly. Remove from heat. Gradually add beaten egg yolks. Return to heat for 2 or 3 minutes, stirring constantly.

Add gelatin and stir until dissolved. Cool. When just starting to congeal add cream which has been whipped. Combine well. Place in the refrigerator for 5 minutes until stiff enough to spread.

Submitted by: Lucille Demers