Lemon Sponge Cake - cooking recipe

Ingredients

4 eggs, separated
1 c. sifted granulated sugar
1/4 c. cold water
3/4 tsp. baking powder
1 tsp. lemon extract
1 tsp. grated lemon rind
1 c. sifted cake flour
1/4 tsp. salt

Preparation

Beat egg yolks until very thick and lemon colored.
Gradually add sugar. Continue to beat until well blended.
Combine cold water, extract and rind. Add alternately in thirds with flour, sifted 3 times, to egg and sugar mixture. Beat egg whites until almost stiff.
Add baking powder and salt.
Continue beating until stiff.
Gently fold in the egg yolk mixture.
Pour into ungreased 9-inch tube pan. Bake at 350\u00b0 for 50 to 55 minutes or until done. Invert pan 1 hour or until cake is cold.