2 c. cake flour, sift before measuring
1 c. boiling water
2 c. sugar
6 egg whites
1 tsp. cream of tartar
2 tsp. baking powder
1 tsp. vanilla
2 c. lemon filling (use your favorite recipe)
Butter cream frosting (recipe follows)

In large mixing bowl combine cake flour with boiling water; whisk until smooth; add sugar. Set aside until cool or overnight. In perfectly clean bowl, whisk egg whites until frothy. Add cream of tartar and beat with mixer until stiff. Fold in baking powder and vanilla. Fold egg whites into flour-sugar mixture until evenly blended. Turn into greased and floured 13 x 9 inch pan or two 10 x 7 inch cake pans or in three 8 inch round cake pans.

Bake at 350 degrees for 25-3 minutes or until cake pulls away from sides of pan. Don't be alarmed if cake seems to dip in middle; smooth out the batter as much as possible. Cool thoroughly - split and put favorite filling in between. Frost as desired.

BUTTER CREAM FROSTING:

Beat 1 cup butter until very fluffy. Beat in 4 cups powdered sugar gradually until well blended. Slowly add 1/4 cup cold water and beat until very fluffy; add vanilla, lemon or almond extract as desired.