Sponge Cakes With Lemon Filling - cooking recipe

Ingredients

6 eggs (medium)
12 oz. sugar or weight of eggs in sugar
6 oz. flour or half weight of eggs in flour
1 lemon (grated rind and juice)
1/3 tsp. salt
2 Tbsp. water (optional; add slowly)

Preparation

Separate eggs, beating egg yolks until lemon colored. Add sugar to egg yolks. Beat until light and creamy. Add the juice and grated rind of lemon. Stir in the flour. Finally fold in the egg whites, beaten to a stiff froth.
Bake in a 300\u00b0 oven for 30 minutes. Into sides of cake, make a slit and fill with lemon filling.