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Sponge Cake Ii

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Title: Sponge Cake Ii
Categories: Cakes, 1941
Yield: 6 servings

6 Eggs
1 c Sugar
1 tb Lemon juice
1 c Cake flour
1/2 c Water
1/4 ts Salt
1 tb Grated lemon rind

Beat egg yolks until thick. Add salt, lemon juice, and grated rind.
Stir into egg mixture. Combine sugar and water and cook until sirup
threads (236 F). Pour slowly in a fine stream over egg whites which
have been whipped until they hold their shape. Continue whipping
until cool. Carefully fold in first mixture. Sift flour, measure, and
sift. Fold carefully into egg mixture. Pour into un-oiled tube pan.
Bake in slow oven (325 F) about 1 hour. The Household Searchlight

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