Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     lemon
  1                     navel orange
  1 1/4           cups  sifted cake flour
  1 1/2           cups  granulated sugar
  14             large  egg whites at room temperature
     1/4      teaspoon  salt
  1 1/2      teaspoons  cream of tartar
     1/4      teaspoon  orange extract
                        ***FOR THE GLAZE***
  1 1/2           cups  confectioners' sugar
  1         tablespoon  lemon juice
  1         tablespoon  orange juice
     1/2      teaspoon  orange extract

Preparation:

SUBSTITUTION: If you can't find orange extract, you can use vanilla. Preheat the oven to 350'F.. Finely grate the peel from the lemon and orange; set aside. Sift the cake flour with 3/4 cup of the sugar three times. Set aside on a sheet of waxed paper. In a large howl, beat the egg whites and salt with a mixer at medium speed until frothy. Sift the cream of tartar on top; beat at medium-high speed until tripled in volume but soft. Beat in the remaining 3/4 cup sugar 1 tablespoon at a time. Beat until glossy. Mix in peels and extract. Sift a third of the flour mixture on top; fold until barely blended. Repeat with the remaining flour in 2 batches. Scrape batter into a 10-inch tube pan. Bake for 45 minutes, until golden and springy. Invert the pan (on a bottle); let cool. Remove the cake from the pan. In a bowl, whisk the confectioners' sugar; juices and extract. Drizzle over the

Nutritional Information:

169 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 42g Carbohydrate; 0mg Cholesterol; 54mg Sodium