Texas Angel Cake

White Layer:
6 egg whites
1/2 teaspoon cream of tartar
Salt
1/2 cup cake flour
1/2 teaspoon vanilla extract
3/4 cup granulated sugar

Beat egg whites with pinch of salt on a large platter with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to stand up in peaks, but not dry. Sift flour and sugar together four times. Fold flour mixture into egg whites, 2 tablespoons at a time, until all is used. Fold in flavoring. Pour batter into very large ungreased angel food pan.

Yellow Layer:
6 egg yolks
3/4 cup granulated sugar
3/4 cup flour
1/4 cup boiling water
Salt
1 teaspoon lemon extract
1 teaspoon baking powder

Beat together egg yolks, sugar and pinch of salt for 3 minutes. Add baking powder to flour, and sift four times. Fold flour and water alternately into egg mixture. Add lemon extract carefully. Place this mixture lightly by spoonsful on top of white mixture. Bake in slow oven at least one hour. Begin at 275 degrees F, and after 50 minutes, increase heat to 325 degrees F. Remove from oven and invert pan until cool.