Pink Lemon Fluff Cake
* 1 cup cake flour
* 3/4 cup sugar
* 12 egg whites, room temperature
* 1 1/2 teaspoon cream of tarter
* 1/4 teaspoon salt
* 1 1/4 teaspoon lemon extract
* 3/4 cup more sugar
* 4 drops red food color (or enough to make pale pink )
Sift flour and sugar well.
Combine egg whites with cream of tarter, salt and lemon extract. Beat until foamy.
Beat in food color. Gradually add sugar, 2 Tablespoons at a time, beating until stiff but not dry peaks.
Fold in sugar and flour mixture carefully.
Pour into an ungreased 10 inch tube pan.
Bake in a 325 degree F oven 35 to 45 minutes or until done.
Invert to cool completely before removing.