Flour And Egg Sponge Cake - cooking recipe

Ingredients

4 eggs, separated
2/3 c. cold water
1 1/4 c. all-purpose flour
1/4 tsp. salt
1 tsp. lemon extract
1 tsp. cream of tartar

Preparation

Beat together egg yolks and water 5 minutes with rotary beater.
Add sugar and beat 4 minutes.
Sift together flour and salt.
Stir gradually into egg yolk mixture, keeping the mixture smooth. Blend in lemon extract.
Beat until frothy 4 egg whites. Add cream of tartar and continue beating until stiff enough to hold a peak.
Fold into egg yolk mixture.
Pour into ungreased tube pan.
Bake 60 to 65 minutes in slow oven (325\u00b0).
Invert pan and cool.
Remove from pan.