Beat egg whites until fluffy.

Add sugar gradually, beating until stiff. Reduce speed, add yolks, one at a time.

Gradually add flour, oil and flavoring.

Divide batter evenly between two lined cookie sheets. Bake at 350 degrees Fahrenheit for 15 to 20 minutes. Prepare additional cakes until you have six trays, two of each color.

Cream eggs and margarine.

Heat remaining ingredients over medium heat, stirring occasionally until dissolved.

Pour syrup into creamed margarine, beating until smooth. Cool until thickened.

Frost all six layers of cake very sparingly.

Invert to stack, alternating colors. Do not frost top.

Freeze cake until slightly firm, one to two hours.

With sharp knife, dipped in hot water, trim two narrow ends. Cut cake into four even narrow strips across cake. Holding knife at 45 degree angle, cut each cake diagonally through center, creating two triangles. Frost top of cake.

Place cake upright, with top and bottom surfaces back to back to obtain “tent”. Apply pressure against sides to stick layers firmly together.

Frost outer surfaces of cake. Decorate with colored sprinkles.