Sponge Cake
6 eggs 1 cup granulated sugar rind of half a lemon 2 tablespoons lemon juice 1 cup flour 1 teaspoon Royal Baking Powder 1/2 teaspoon salt Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted, then grated lemon rind, lemon juice and one-half beaten whites; mix well; carefully cut and fold in flour which has been sifted with baking powder and salt; add remainder of whites. Bake in ungreased sponge cake tin in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler. It will gradually come out of pan.