Directions

1. 1

   Preheat oven to 375°F (190°C). In a large mixer bowl, beat the egg whites on medium speed until they become foamy.

2. 2

   Add the cream of tartar and salt, then increase the mixer speed to medium-high. Beat until soft peaks form, then slowly add the 1 cup of sugar one tablespoon at a time, continuing to beat. Once all sugar is incorporated, beat for another 1 to 2 minutes until the egg whites form stiff, glossy peaks.

3. 3

   Remove the bowl from the mixer. Sift the flour over the meringue in three additions, gently folding each portion in with a rubber spatula or balloon whisk after each addition. Do not overmix; the batter does not need to be fully combined after each fold.

4. 4

   Divide the batter in half. Fold the vanilla extract into one portion and set aside. In a separate medium bowl, beat the egg yolks with the almond extract on medium-high speed for 3 to 5 minutes until pale yellow and thick, forming ribbons when the beater is lifted. Gently fold this yolk mixture into the remaining plain batter.

5. 5

   Alternately spoon the vanilla batter and almond-yolk batter into an ungreased 10-inch angel food cake pan. Using a knife, gently swirl the batters together to create a marbled effect.

6. 6

   Bake for 50 to 60 minutes, until the top is golden brown and springs back when lightly touched.

7. 7

   Immediately invert the hot cake pan onto a surface (or over the neck of a wine bottle if your pan lacks legs). Allow the cake to cool completely upside down in the pan.

8. 8

   Once cooled, run a thin-bladed knife around the sides and center tube to loosen the cake. Remove the cake from the pan and invert it top-side up onto a serving platter.

9. 9

   In a medium bowl, beat the heavy whipping cream with an electric mixer until firm peaks form; do not overbeat or it will become grainy. Refrigerate until needed. In a small bowl, combine the gelatin with ⅜ cup of the cold water and let stand for 1 minute to soften.

10. 10

    In a medium saucepan, combine 1⅓ cups sugar, cornstarch, and the remaining ⅜ cup cold water, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook for 2 minutes more.

11. 11

    Remove from heat. In a small bowl, whisk the remaining 4 egg yolks for 1 to 2 minutes until light colored. Slowly pour about ⅓ cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them, preventing scrambling.

12. 12

    Pour the tempered egg mixture back into the saucepan with the remaining hot sugar mixture. Return to medium heat and cook, stirring constantly, until the mixture gently boils, then cook and stir for 2 minutes longer. The mixture must reach 160°F internally to ensure food safety.

13. 13

    Remove from heat. Stir in the butter and lemon zest until combined, then add the lemon juice and softened gelatin, stirring until the gelatin is completely dissolved.

14. 14

    Allow the lemon mixture to cool to room temperature, then fold in the whipped cream. Refrigerate for about 1 hour until the filling reaches a good spreading consistency.

15. 15

    Using a long serrated knife, carefully split the cooled cake horizontally into three equal layers.

16. 16

    Spread approximately one-third of the lemon filling between the first and second layers, and another third between the second and third layers.

17. 17

    Spread the remaining filling over the top of the cake. Cover and refrigerate until serving. Refrigerate any leftovers.