TRUE SPONGE CAKE

TRUE SPONGE CAKE

 

5 Eggs – separated

1 Cup sugar

1 ½ Tsp. lemon juice

1 ½ Tsp. grated lemon rind

1 Cup self rising flour or regular flour sifted twice.  If regular flour is used add 1 ½ tsp. baking powder.

¼ Tsp. salt

 

Cream filling – lemon icing:

 

Beat egg whites stiff, 2/3 cup sugar gradually.  Add lemon juice to egg yolks, beat until thick.  Add lemon rind, beat in remaining sugar.  Carefully fold yolks into white.  Blend, then fold in dry ingredients.

 

Cut through mix, bake at 350 degrees for 30 to 40 minutes.