Remove eggs from refrigerator. Separate whites and yolks, let stand until room temperature. Assemble all ingredients and utensils needed. Use 10" tube cake pan (do not grease). Sift flour once before measuring. Sift 3 times 1 1/2 cups sifted cake flour. Place in large bowl of Mixmaster:

9 egg whites (1 c.)
1/2 tsp. salt
1 tsp. cream of tartar

Beat on No. 10 speed until stiff but not dry, about 2 1/2 minutes. Beat in gradually (about 1 minute), 1 1/2 cups sifted sugar. Scraping mixture gently toward beaters with folding motion. Put into small bowl of Mixmaster 9 egg yolks. Beat on No. 10 speed until thick and fluffy about 1 1/2 minutes. Add:

1 tsp. orange extract
1 tsp. lemon extract (or 2 tsp. vanilla)

Add to egg whites in large bowl. Add flour gradually while beating on No. 2 speed. Scrape bowl with folding motion while beating. Beat only long enough to blend, about 1 1/2 minutes. Pour into cake pan. Gently cut through batter with knife or spatula, going around in circular motion 6 times to release large air bubbles.

Bake at 325 degrees, moderate oven, 1 hour and 15 minutes. Remove from oven, invert pan on cake cooler rack to cool. Loosen sides with spatula and remove from pan. Makes 1 large cake.