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Rainbow Layer Cake

4 Egg Yolks
1/4 Cup Sugar
1/2 teas. Watkins Vanilla, Original Double-Strength
1/2 teas. Watkins Lemon Extract
4 Egg Whites
1/2 Cup Sugar
3/4 Cup Cake Flour
1 teas. Watkins Baking Powder
1/4 teas. Salt
1 Pint Lime Sherbet
1 Pint Rainbow Sherbet

Beat egg yolks until thick and lemon colored. Gradually beat in 1/4 cup sugar, Watkins Vanilla and Lemon Extract. Beat egg whites until almost stiff, gradually adding remaining 1/2 cup sugar, and beat until very stiff. Fold yolks into whites. Sift flour, baking powder and salt together. Fold into egg mixture. Bake in greased, waxed paper-lined jelly roll pan. Press down dough to fit the size of the pan; then bake at 350 degrees for 12 minutes. Remove cake from pan. Peel off paper carefully, trim crusts from the cake and refrigerate for 1 hour or longer. 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 or a reasonable substitute. Freeze until firm. To serve, slice cake 1 1/2 inches thick and garnish with mint. Serves 8

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