Lemon Sponge Cake - cooking recipe

Ingredients

2 1/4 c. sifted cake flour
1 1/2 c. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 c. oil
6 eggs, separated
3/4 c. cold water
2 tsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. cream of tartar

Preparation

Sift flour, sugar, baking powder and salt together in bowl. Add in order:
oil, egg yolks, water, lemon juice and rind.
Beat with spoon.
Add cream of tartar to egg whites and beat until very, very stiff.
Pour egg yolks gradually over whipped egg whites, carefully folding just until blended.
Pour immediately into ungreased 10 x 4-inch tube pan.
Bake at 325\u00b0 for 70 minutes. Invert cake.
When cold, loosen sides with spatula and remove cake from pan.