True Sponge Cake

• 6 large eggs, separated
• 1 cup sugar
• 1 cup flour, sifted 3 times
• 1 tbl. lemon juice and grated rind

Beat yolks until thick and lemon colored. Continue beating and add sugar gradually. Add lemon juice and rind. Fold in sifted flour carefully. Beat egg whites until peaks are formed and fold in very carefully.

Pour the batter into an ungreased cake pan, put in cold oven and bake at 325° F until straw comes out clean.

For a large cake:

• 9 eggs
• 1-1/2 cups sugar
• 1-1/2 cups flour, sifted 3 times
• 1-1/2 tbls. lemon juice and grated rind of 2 lemons

This takes about 40-50 minutes to bake.