Sponge Cake - cooking recipe

Ingredients

6 egg yolks
1 c. sugar
1/4 c. cold water
1 tsp. lemon extract
1 tsp. grated lemon rind
1 1/4 c. sifted flour
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt

Preparation

Beat 6 egg yolks with mixer until very thick and lemon colored, about 5 minutes.
Beat sugar in gradually.
Beat in cold water, lemon extract and grated lemon.
Beat in flour.
Beat separately 6 egg whites until frothy.
Add cream of tartar and salt and beat until stiff enough to form peaks.
Gently fold into batter with spoon.
Pour batter into ungreased deep 9-inch tube pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Invert pan immediately; let cake hang in pan until cold.