Home › Cakes › True Sponge Cake

True Sponge Cake

6 eggs

½ teaspoon grated lemon-rind

1 cup sugar

1 cup flour

1 tablespoon lemon-juice

Separate the whites and yolks of the eggs, beat the yolks until thick and lemon-colored, add the sugar gradually, then add the lemon-juice and rind. Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg-whites. Bake in an ungreased pan in a very moderate oven, 300° to 350° F.