Italian Cream Cake - cooking recipe

Ingredients

4 eggs, separated
1 c. sugar
1 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
4 tsp. lemon juice

Preparation

Resift flour with baking powder and salt.
Beat egg yolks until thick and light.
Blend in sugar gradually; add lemon juice. Beat egg whites until stiff but not dry.
Mix into yolks alternately with dry ingredients.
Use 9-inch round cake pan, 3 inches deep; do not grease.
Spread batter.
Bake at 325\u00b0 for 40 to 60 minutes.
Invert pan on rack at least 1 hour.
Split in half just before adding cream filling.
Cake should be cold.