Four Egg Sponge Cake
|Pastry flour||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Cold water||4 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Lemon extract||1 Teaspoon|
Beat egg-yolks until thick and lemon colored; add sugar gradually.
Add cold water and mix thoroughly.
Sift flour once before measuring, then sift four times with salt, baking powder and cornstarch.
Add to egg and sugar mixture.
Fold in stiffly beaten egg whites, and bake in an ungreased tube pan in a slow oven 320Â° F. for 1 hr.