Airways Sponge Cake - cooking recipe

Ingredients

6 eggs, separated
1 1/2 c. sugar
1 1/2 c. sifted cake flour
1/4 tsp. salt
6 Tbsp. cold water
1 tsp. grated lemon rind
1 tsp. lemon extract
1 1/2 tsp. baking powder

Preparation

Beat
egg yolks until thick and lemon colored.\tBeat in sugar gradually.\tSift flour and salt together and add alternately
with water
to\tfirst mixture;\tadd lemon extract and rind.
Beat
egg whites
until
foamy;
add baking powder and continue beating until they hold a point.
Fold into egg yolk mixture.
Pour into an ungreased aluminum angel food cake pan. Bake at 325\u00b0 for 50 to 60 minutes.