Preparation / Directions:
PREPARATION: For the Feather Sponge Cake, heat oven to 325øF. Separate the eggs. Sift together the flour, baking powder, and salt. In a large bowl, beat egg yolks 4 minutes. Gradually add the cold water and beat until mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in granulated sugar until it is completely dissolved, about 3 minutes. Beat in vanilla and almond extract. Sift the flour mixture over the yolk mixture about 1/3 at a time, and fold in. In a separate bowl, beat egg whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold into flour mixture.
Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated oven until top springs back when touched lightly, about 1 hour. Invert pan and cool.
Run a sharp knife around the edges of the cake to loosen it. Remove from pan. Dust lightly with confectioners sugar.
Cake can be made 1 day ahead.
Make the Satin Cream. (Can be made several hours ahead.)
SERVING: Cut cake into slices and top each piece with Satin Cream. Sprinkle cream with grated lemon zest.