Directions (continued)

• baking powder and salt. Whisk the egg yolks, water, oil and extract;
• add to dry ingredients. Beat until well blended.
• Add cream of tartar to egg whites; beat on medium speed until stiff
• peaks form. Fold into batter. Remove a third of the batter to a
• small bowl; tint pink with red food coloring. Alternately spoon
• plain and pink batters into an ungreased 10-in. tube pan. Cut
• through batter with a knife to swirl.
• Bake on the lowest oven rack at 325° for 60-70 minutes or until
• cake springs back when lightly touched. Immediately invert pan; cool
• completely, about 1 hour.
• For frosting, in a small heavy saucepan, combine the sugar, egg
• whites, corn syrup, water and cream of tartar over low heat. With a
• hand mixer, beat on low speed for 1 minute. Continue beating on low
• over low heat until frosting reaches 160°, about 8-10 minutes.
• Pour into the bowl of a heavy-duty stand mixer; add extracts. Beat
• on high until frosting forms stiff peaks, about 7 minutes.
• Run a knife around side and center tube of pan. Remove cake to a
• serving plate. Frost top and sides of cake. Add drops of food
• coloring to frosting at base of cake; with a spatula, blend color up
• toward top of cake. Sprinkle with candies if desired. Yield: 12
• servings.