True Sponge Cake - cooking recipe

Ingredients

5 egg whites
1 tsp. cream of tartar
1 c. fruit sugar
5 egg yolks
5 Tbsp. cold water
1 c. fruit sugar
7/8 c. presifted, all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon extract

Preparation

Preheat oven to 325\u00b0. Use a 9-inch tube pan and make sure it is free of any grease. Beat egg whites until frothy; sprinkle with cream of tartar; continue beating until just stiff, but not dry. Gradually beat in 1/4 cup fruit sugar and set aside. Beat egg yolks until thick; gradually beat in cold water; then beat in 3/4 cup fruit sugar. Blend or sift together flour and salt. Sift or sprinkle the dry ingredients over the egg yolk mixture, a little at a time, combining lightly after each addition. Fold in vanilla and lemon extract. Carefully fold in the meringue. Turn into pan. Cut through batter with a knife to eliminate air bubbles. Bake in preheated 325\u00b0 oven for 60 to 75 minutes. As soon as the cake is baked, invert it and allow to hang suspended until cold. To remove from pan, loosen with a knife and shake carefully from the pan.