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1
In a very large bowl, allow egg whites to stand at room temperature for 30 minutes.
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2
Meanwhile, sift cake flour and 3/4 cup of the sugar together 3 times.
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3
Preheat oven to 375F Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl).
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4
Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form (tips stand straight).
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5
Sift about one-fourth of the flour mixture over egg white mixture; fold in gently.
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6
Repeat sifting and folding in with the remaining flour mixture, using one-fourth of the flour mixture each time.
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7
Transfer half of the egg white mixture to another bowl; set both bowls aside.
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8
In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored.
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9
Fold egg yolk mixture into one portion of the egg white mixture.
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10
Alternately spoon dollops of yellow and white batters into an ungreased 10-inch tube pan.
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11
Gently cut through the batters with a knife or a narrow metal spatula.
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12
Place tube pan on the lowest oven rack.
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13
Bake for 35 to 40 minutes or until cake springs back when lightly touched near center.
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14
Immediately invert the cake in the pan, standing the center tube over a tall-neck bottle.
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15
Cool thoroughly.
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16
Loosen cake from pan; remove cake.
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17
Frost with Lemon Fluff.
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18
If desired, garnish with raspberries and orange and/or lemon peel strips.
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19
Store cake in refrigerator.
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20
Lemon Topping:
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21
Thaw one 12-ounce container frozen light whipped dessert topping.
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22
Fold 1 teaspoon finely shredded lemon peel and 2 tablespoons lemon juice into thawed dessert topping.
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23
(Add more peel and/or juice for a more intense flavor.
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24
).
