Corn Syrup Sponge Cake Batter
|Eggs||2 , separated|
|Light corn syrup||6 Tablespoon|
|Grated lemon rind||1 Pinch|
|Cake flour||1⁄2 Cup (8 tbs), sifted|
|Baking powder||1⁄4 Teaspoon|
Beat egg whites with salt until stiff but not dry.
Heat corn syrup to boiling in small saucepan; pour slowly over beaten whites, beating constantly with rotary beater.
Add lemon rind to yolks and beat well; fold into whites.
Fold in sifted flour and baking powder.