Rainbow Layer Cake

Beat egg yolks until thick and lemon colored. Gradually beat in half the sugar, vanilla and lemon extract.

Beat egg whites until almost stiff, gradually adding remaining sugar, and beat until very stiff. Fold yolks into whites.

Sift flour, baking powder and salt together. Fold into egg mixture.

Bake in a greased, waxed paper-lined jelly roll pan. Press down dough to fit the size of the pan, then bake at 350 degrees F for 12 minutes.

Remove cake from pan. Peel off paper carefully, trim crusts from the cake and refrigerate for 1 hour or longer.

For Layering Cake: It is best to work with chilled or frozen cake and pan. Cut cake to fit into a bread or loaf pan (a metal one with straight sides is best). There should be 3 layers.

Place a generous layer of lime sherbet (1/2 inch thick) on the bottom layer of cake. Then place another layer of cake on top of the sherbet. Add rainbow sherbet in a layer 1/2 inch thick. Place the third layer of cake on top. The top of the cake may be covered with whipping cream.

Freeze until firm. To serve, slice cake and garnish with mint.