Sponge Cake

• 6 eggs, separated
• 1 1/2 c. sugar
• 1/2 c. water
• 1/2 tsp. vanilla or lemon extract
• 1 1/2 c. cake flour
• 1/4 tsp. salt
• 1 tsp. cream of tartar

1. Beat the egg yolk until light colored and foamy. (May take about 20 minutes).
2. Add sugar gradually.
3. Add water, lemon juice and rind.
4. Fold in flour and salt into mixture.
5. Beat egg whites until foamy and add cream of tartar.
6. Continue beating until stiff – until round balls of egg white forms around the beater. Fold in the egg yolk mixture into the egg white.
7. Pour into ungreased pan.
8. Bake at 325 degrees between 50–60 minutes. Will shrink from sides of the pan and can test with toothpicks.
9. Turn upside down on cake rack to cool.