1/2 c. sifted cake flour
1/2 tsp. baking powder
1/8 tsp. salt
1 egg, separated
1/4 c. cold water
1/3 c. sugar
3 pkgs. Sweet & Low
1/2 tsp. vanilla
1/4 tsp. lemon extract

Heat oven to 350 degrees. Line 12 cup cake cups with paper liners. Sift flour, baking powder, and salt together. Beat egg yolk with water until fluffy and triple in volume. Add sugar while still beating. Beat until light in color and will mound slightly, about 10 minutes. Stir in Sweet & Low, extract, then flour; mix all at once, folding in with a rubber spatula. Beat egg whites until it stands in peaks. Then fold into yolks; mix with spatula until completely blended. Pour into cupcake cups. Bake 15 minutes or until done.