Directions (continued)

• Fold vanilla into one portion; set aside. In another large bowl,
• beat egg yolks on high speed until thick and lemon-colored. Stir in
• almond extract. Fold in unflavored egg white batter.
• Alternately spoon batters into an ungreased 10-in. tube pan. Gently
• cut through batter with a knife to swirl. Bake on the lowest rack at
• 325° for 50-60 minutes or until top springs back when lightly
• touched. Immediately invert pan; cool completely.
• For filling, soften gelatin in 1/4 cup cold water; let stand for 1
• minute. In a heavy saucepan, combine the sugar, cornstarch and
• remaining water until smooth. Bring to a boil over medium heat; cook
• and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2
• cup hot filling into egg yolks; return all to the pan, stirring
• constantly. Bring to a gentle boil, stirring constantly. Cook and
• stir 2 minutes longer. Remove from the heat; stir in butter and
• lemon peel. Gently stir in lemon juice and softened gelatin until
• gelatin is dissolved.
• Cool room temperature without stirring. Fold in whipped cream.
• Refrigerate until mixture achieves spreading consistency, about
• 40-50 minutes.
• Run a knife around sides and center tube of pan. Remove cake; split
• into two horizontal layers. Spread filling between layers and over
• top of cake. Store in refrigerator. Yield: 12 servings.