Preparation / Directions:
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