Lemon Sponge Cake

1. 1

   Sift flour, baking powder, and salt.

2. 2

   In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.

3. 3

   Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.

4. 4

   Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.

5. 5

   Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.