Lemon Sponge Cake
|Eggs||4 , separated|
|Granulated sugar||1 Cup (16 tbs), sifted|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon extract||1 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||3⁄4 Teaspoon|
Beat the egg yolks with a hand or electric beater until very thick and lemon-colored; then gradually add the sugar while continuing to beat until well-blended.
Combine the cold water, extract, and lemon rind, and add alternately in thirds with the flour, sifted 3 times, to the egg and sugar mixture.
Beat the egg whites with a hand or electric beater until almost stiff, add the baking powder, and salt, and continue beating until they are stiff.
Gently, but thoroughly, fold them into the egg yolk mixture.
Pour into an ungreased 9" tube pan and bake in a moderate oven of 350ºF for 50-55 min or until done.
Invert pan for 1 hr or until cold on a cake rack before removing cake from pan.