6 med. or 5 lg. eggs
1 1/2 c. superfine sugar
1 1/2 c. cake flour, sifted four times
1/2 c. cold water
3/4 tsp. cream of tartar
1 tsp. each almond and lemon extracts
1/3 tsp. salt

Separate eggs. Beat yolk until very light and thick using electric beater. Add water gradually beating until mixture is as foamy as egg white. Fold in the sugar gradually and beat until light, then add flour and the flavorings.

Beat egg whites until foamy and sprinkle in the salt and cream of tartar. Continue to beat until stiff but not dry. Fold whites into the yolk mixture. Pour batter into a large, ungreased Turk's head pan. Bake in preheated 325 degree oven for one hour.

ICING:

4 tbsp. butter
2 c. confectioners' sugar, sifted
2 egg yolks
1 tsp. vanilla
2 tbsp. cream

Cream butter and gradually add sifted sugar. Blend in beaten egg yolks, vanilla and cream.