Title: Sponge Cake Ii
Categories: Cake Blank
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