Mimosa Cake with Lemon Butter Cream Frosting

1. 1

   Preheat oven to 375F (190C).

2. 2

   Sift flour and 1/2 cup of the sugar onto wax paper; set aside.

3. 3

   Beat egg whites, cream of tartar and salt in a large bowl with Beat in remaining 1 cup sugar, 1 tablespoon at a time, until meringue forms soft peaks.

4. 4

   Fold flour mixture into meringue, one-third at a time, until Beat egg yolks in a small bowl with electric mixer at high Beat in lemon rind and vanilla.

5. 5

   Fold half of the meringue batter into the beaten egg yolks until no streaks of white remain.

6. 6

   Spoon batters by tablespoonfuls, alternating colors, into an Bake in preheated oven for 35 minutes, or until top springs back when lightly pressed with fingertip.

7. 7

   Invert pan, placing tube over quart-size soft-drink bottle; let cake cool.

8. 8

   Loosen cake around the edge and the tube with a spatula.

9. 9

   Cover pan with serving plate; turn upside down; shake gently; remove pan.

10. 10

    Frost with lemon flavored butter cream frosting.

* Per serving · 4 servings · Values may vary.