Torte

5 eggs, separated
1 c. sugar
1 c. flour
1 heaping T orange or lemon zest
1 t. vanilla
1/4 t. salt

Beat egg whites until foamy. Add 1/2 c. sugar. Beat until thick and just peaked. Set aside.
Beat egg yolk until thick and lemon colored, at least a solid five minutes. Add 1/2 c. sugar and flavorings.
Combine flour and salt.
Add 1 heaping Tablespoon of egg white to yolk mixture. This will help to fold in flour. Slowly fold in flour a couple heaping spoonfuls at a time. If mixture seems too thick to add flour, add another heaping spoon of egg white. Once flour is completely added, fold in remaining egg whites. Be gentle since the egg white mixture is what gives the Torte it's volume. So, only fold as is necessary!
375 degrees for 20 - 30 minutes depending on pan size. Torte will be a nice golden color when done.