Title: Sponge Cake
Categories: Cake Penn
Yield: 1 Servings
| 6 | | Egg, separated |
| 1 | c | Flour |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
| 1 | c | Sugar |
| 1/3 | ts | Cream of tartar |
| 1 | | Lemon, grated rind of |
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.