Sponge Cake Roll

1. 1

   Line a 10 x 15 x 1-inch baking pan with waxed paper.

2. 2

   Sift flour with salt and baking powder.

3. 3

   Beat egg whites until foamy. Add cream of tartar; continue beating until stiff but not dry. Add sugar, a tablespoonful at a time, while continuing beating. Beat egg yolks with a fork.

4. 4

   Add lemon juice and rind.

5. 5

   Fold yolks into egg whites, mixing well.

6. 6

   Fold in flour by tablespoonfuls. Pour batter into paper lined pan.

7. 7

   Bake in moderate oven (375u00b0) for 12 to 15 minutes.

8. 8

   Turn cake at once on a tea towel which has been covered with confectioners sugar.

9. 9

   Quickly peel off waxed paper and cut off any crisp edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.