Incredibly Light Sponge Cake

1. 1

   Preheat oven to 325F.

2. 2

   Stir flour and salt together. Set aside.

3. 3

   Beat egg yolks until thick and pale and gradually beat in sugar. Stir in lemon juice, zest and water. Fold in the dry ingredients. Mix well.

4. 4

   Beat egg whites until stiff but not dry, then fold into batter and mix in well.

5. 5

   Bake in an UNGREASED 10 inch tube pan for one hour or until top springs back when lightly touched.

6. 6

   Remove cake from the oven and invert pan on a cooling rack and let it hang for 1 hour or until cool. Loosen cake from the pan with a spatula and shake out of pan.

7. 7

   Serve with fresh berries and whipped cream or berries and topping of your choice.

No nutritional information available.

No additional tips available.