Title: Basic Sponge Cake
Categories: Cake Basic
Yield: 10 Servings

1	c	Cake flour
1/4	ts	Salt
6		Eggs, separated
1	c	Superfine sugar
1	tb	Lemon juice
1		Lemon, grated rind of
		Powdered sugar, for
		Sprinkling

1. Preheat oven to 350°. Grease and flour bottom only of a loaf pan; line muffin cups with paper liners.

2. Combine flour and salt. In a separate bowl beat eggs until thick and lemon colored. Beat egg whites in a large bowl until stiff but not dry. Add 2 tablespoons sugar at a time, beating well. Beat in lemon juice and rind.

3. Fold yolks into whites gently. Fold in flour mixture slowly. Continue folding about 2 minutes to blend well.

4. Fill loaf pan about three quarters full and muffin cups about half full. Bake cake 30 to 35 mintues and cupcakes about 18 minutes or until test clean. Cool cake in pan 10 minutes before removing to wire rack to cool completely. Sprinkle cake with powdered sugar.

Makes 1 loaf and 12 cupcakes.

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