Non-Shrinkable Sponge Cake - cooking recipe

Ingredients

2 1/2 c. cake flour, sifted before measuring
1 1/2 tsp. baking powder
1/4 tsp. salt
2 c. sugar
4 egg yolks
1 c. boiling water
1 tsp. vanilla
1 tsp. lemon extract
4 egg whites, beaten stiff

Preparation

Sift flour, baking powder and salt 3 times.
Measure 2 cups sugar (reserve 1/4 cup).
In a large bowl beat until frothy the egg yolks and boiling water.
Gradually add 1 3/4 cups sugar and beat well.
Add dry ingredients, vanilla and lemon extract.
Fold in only until blended.
Add egg whites (beaten stiff) with the 1/4 cup sugar reserved.
Fold whites into other ingredients and bake in ungreased angel cake pan 1 hour at 350\u00b0 or until done.
Makes a very large cake.