6 eggs, separated
1/2 tsp. salt
1 c. sugar
1 tbsp. water
1 c. sifted cake flour
1 1/2 tsp. baking powder
1 tsp. grated lemon rind
1 tsp. almond extract

Combine egg whites and salt. Beat until they stand in soft peaks. Gradually beat in 1/4 cup sugar. In another bowl, beat egg yolks until thick and foamy; slowly beat in remaining sugar and water. Sift together flour and baking powder; slowly add to yolk mixture; stir in lemon rind and almond extract. Fold egg whites into egg yolk mixture until well blended. Pour into two 9 inch cake pans lined with lightly floured waxed paper. Bake in moderate oven (350 degrees) for 25-30 minutes or until cake springs back when lightly touched with fingers. Allow to cool; then remove from pans and peel off waxed paper.