Lemon Chiffon Sponge Cake - cooking recipe

Ingredients

8 eggs (room temperature)
1 c. sifted cake flour
1 c. sugar
3/4 lemon
1/2 orange
1 tsp. vanilla

Preparation

Into large bowl, beat egg whites well.
Add sugar slowly while beating.
Fold yellows into whites; beat yellows and add lemon juice freshly squeezed and orange squeezed just once.
Add vanilla.
Fold in flour slowly.
Place in tube pan and bake at 325\u00b0 for 1 hour and 10 minutes.
To cool, turn upside down on rack.
Good with strawberries, whipped cream or ice cream or lemon sauce on top.