1 1/4 c. flour
1 3/4 c. sugar
1 3/4 c. egg whites (about 12 to 13 eggs)
1/4 tsp. salt
1 1/2 tsp. vanilla
5 egg yolks
2 tbsp. cake flour or all-purpose flour
2 tbsp. sugar
1 tbsp. grated lemon peel
1 1/2 tsp. cream of tartar

Sift flour and 3/4 cup sugar 3 times; reserve. Beat egg whites, cream of tartar, and salt in large bowl until soft peaks form, 2 minutes. Gradually beat in 1 cup sugar to form stiff peaks, 3 to 4 minutes. Gently fold 1/2 cup flour mixture into whites. Repeat with remaining flour mixture, 1/2 cup at a time. Add vanilla. Remove 1/3 batter to medium size bowl.

Beat yolks, 2 tablespoons flour, and 2 tablespoons sugar in bowl until pale yellow and ribbony, for about 2 to 3 minutes. Stir in peel. Fold yolk mixture into reserved egg-white batter mixture.

Spoon yellow and white batters alternately into ungreased 10 inch tube pan. Run long, thin knife gently through batters to eliminate air- pockets and swirl the 2 batters together.

Bake in lower third of preheated 375 degree oven for 35 to 40 minutes until golden brown. Cool and remove cake from pan. Serve with lemon- flavored whipped cream.