True Sponge Cake
|Eggs||5 , separated|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Lemon||1⁄2 , rind grated|
|Sifted cake flour||1 Cup (16 tbs)|
Beat egg whites until stiff and beat in gradually 5 tablespoons sugar.
Add lemon juice to yolks and beat until thick.
Add remaining sugar and beat well.
Add lemon rind.
Fold whites and yolks together until mixture is evenly divided.
Sift flour and salt and fold into mixture.
Bake in an un greased 8 inch tube pan 1 hour or more at 325F.