Easy Country Sponge Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: EASY COUNTRY SPONGE CAKE
Categories: Cakes
Yield: 1 Servings

-BETTY CLEAVER (CCFK63C)
6 Eggs; separated, room temp
1/4 ts Cream of tartar
1 c Sugar
1/4 ts Salt
1 tb Fresh lemon juice
1 tb Lemon rind; grated
1 c Sifted cake flour

Preheat oven to 325 degrees. In a large mixer bowl, beat the egg whites
until foamy. Add the cream of tartar and continue to beat until stiff peaks
form when the beater is raised; set aside. In another bowl, beat the egg
yolks on high speed for 1 minute. Add the sugar, salt, lemon juice, and
rind, and beat on high speed for 5 min. longer. By hand, fold the cake
flour quickly into the egg yolks, about 15 strokes. Add about one-third of
the whites to the egg-yolk mixture and, with a large rubber spatula, fold
until incorporated. Gently fold in the remaining whites in 2 batches.
Little patches of white will still be showing. Transfer to an ungreased
10-inch tube pan and bake for just 40 minutes. The top will be golden
brown. Remove cake to a rack to cool for 1 hour. Loosen the sides with a
knife and separate the center of the pan from the sides. Then loosen the
bottom of the cake from the pan with a knife and tip out onto a rack. Let
the cake cool completely before serving or storing. Source: Heartland
Cookbook

-----