Sponge Cake

1. 1

   Beat the egg yolks with about half the sugar, till thick and very pale, then stir in the lemon zest.

2. 2

   Beat the egg whites stiff with the salt.

3. 3

   Add the remaining suger and beat to a very stiff, shiny meringue.

4. 4

   Then fold in the yolk mixture.

5. 5

   Sprinkle the flour on top and very gently fold in as lightly as possible.

6. 6

   Turn into a deep, oiled, nonstick spring form cake pan about 9 inches (23 cm) in diameter and bake at 350F (180C) for about 1hour, until browned on top.

7. 7

   VARIATION:

8. 8

   You may add 2 or 3 drops of vanilla extract to the yolk mixture.

No nutritional information available.

No additional tips available.