Faith's Lemon Sponge Cake

Lemon Sponge Cake

8 egg yolks
1/4 water
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
3/4 sugar
3/4 teaspoon salt
1 1/2 cups all-purpose flour
8 egg whites
1 teaspoon cream of tartar

12 Steps

1. in small mixer bowl beat egg yolks at high speed about 6 minutes.
2. combine water, lemon peel, lemon juice, and vanilla. Pour mixture into egg yolks .  Beat at low speed until it is blended.
3. Beat until it is thick.
4. slowly add sugar and salt.
5. sprinkle about 1/4 of the flour over yolk mixture.  Gently add flour until it is blended.
6. beat egg whites with cream of tartar at medium for a minute, and slowly add sugar.
7. stir about 1 cup of the beaten egg whites into yolks.
8. mix the remaining yolk into remaining whites.
9. pour into and ungreased 10 inch tube pan.
10. bake at a 325 oven for 60-65 minutes.
11. invert cake in pan and cool.
12. use a spatula to loosen cake from pan.

~ Faith