Sponge Cake

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Title: Sponge Cake
Categories: Penndutch, Cakes
Yield: 1 servings

6 Egg, separated
1 c Sugar
1 c Flour
1/3 ts Cream of tartar
1 ts Vanilla
1 Lemon, grated rind of
1/4 ts Salt

Sift the flour 4 times. Beat yolks of eggs until light and thick.
Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the
whites until stiff and add the cream of tartar and the remaining
sugar. Combine the egg mixtures. Add salt to flour and fold into the
egg mixture lightly. Pour into an ungreased pan with center tube.
Bake at 325-F for 1 hour.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

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