2 sticks butter
2 c. sugar
5 eggs
1 3/4 c. sifted flour
3 tbsp. cornstarch
2 tsp. baking powder
1/4 tsp. salt
1/4 c. milk
1 tsp. lemon extract
1 tsp. almond extract
3 tbsp. hershey's cocoa

Grease and flour 10 inch springform pan. Preheat oven to 350 degrees.

Beat 4 egg whites at highest speed until stiff. Set aside. Cream butter and sugar. Add lemon and almond extracts. Mix in 4 egg yolks plus the fifth whole egg. When smooth, slowly add flour, cornstarch, baking powder and salt. Add milk a little at a time when mixture gets too thick. After all this is mixed, fold in stiff egg whites by hand.

Save 10-12 tablespoons of batter and add 3 tablespoons cocoa. Put half of white batter in springform pan. Add chocolate mixture on top. Poke holes with fork. Then add remaining half of white batter. Bake at 350 degrees for approximately 1 1/2 hours. The cake is done when golden brown. The cake can be frosted with a powdered sugar and water glaze or a chocolate glaze.

Ursula Vanscoy