Easter Cake

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan over medium heat combine the water and the white sugar, boil until mixture spins a thread approximately 225 degrees F (110 degrees C).
3. Beat egg whites, salt and cream of tartar until light and fluffy but not stiff. Add hot syrup slowly to egg whites, beating until cool.
4. Beat egg yolks until thick and lemon colored. Stir 1/3 cup of the egg whites into the beaten egg yolks.
5. Sift 1 cup flour over the egg whites and gently fold in. Add almond flavoring.
6. Sift remaining flour over egg yolks and fold in orange flavoring. Spoon egg white batter and egg yolk batter alternately into one ungreased 9 inch tube pan.
7. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool frost with yellow tinted Seven Minute Frosting.