Italian Sponge Cake

Sift flour, baking powder, and salt. Reserve.

Beat egg whites in large bowl at high speed until foamy white and doubled in volume. Beat in half of sugar, 1 tablespoon at a time until mixture peaks.

Beat egg yolks in small bowl at high speed, until thick. Beat in remaining sugar, 1 tablespoon at a time until thick. Beat in orange and lemon extract.

Fold flour mixture half at a time into egg yolk mixture with wire whip or rubber scraper until blended. Fold flour, egg yolk mixture into meringue until no streaks of white or yellow remain.

Pour into an ungreased 9 inch tube pan. Bake in 325 degrees F oven for 1 hour.