In large bowl mix egg whites on high speed until foamy. Add cream of tartar. Beat until stiff. Lower speed, add 1 cup sugar gradually. On low speed add flavorings.
Sprinkle flour and sugar mixture evenly over egg whites. Mix on lowest speed. Spoon into ungreased tube pan. Run knife in mixture to release air bubbles and mix color. Bake at 375° 30 to 35 minutes or until gold brown. Invert cake on rack and let cool 2 hours.
Frosting x2 (1 White, 1 Yellow):
Cream shortening, water and lemon. Add salt, food coloring and sugar. Beat on high until creamy. Add sugar and mix well until creamy. Lightly frost whole cake with frosting. Next, basket weave sides of cake white and yellow. Add white frosting flowers to top of cake and add lemon candy.
Dorothy (Dot) Martin
Southern Lancaster County Fair