|Eggs||9 , separated|
|Liquid fructose||2 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs) (sifted)|
|Cream of tartar||3⁄4 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Lemon extract||2 Teaspoon|
Beat egg whites and fructose until stiff.
Beat egg yolks until fluffy and light yellow in color.
Combine flour, cream of tartar, baking powder and salt in sifter.
Add alternately with egg yolks to stiffened egg whites, beating continually, and add lemon extract.
Pour into 10 in. (25 cm) angel-food cake pan.
Bake at 325°F (165°C) for 55 to 60 minutes, or until done.