lemon sponge cake

How To Make lemon sponge cake

• 1

  In a small mixer bowl beat egg yolks at high speed about 6 minutes or until thick and lemon colored
• 2

  Combine water, lemon peel, lemon juice and vanilla. Pour mixture into egg yolks. Beat at low speed until blended. Turn mixer to medium speed; beat until thick.
• 3

  Gradually add 3/4 cup sugar and the salt, beating until sugar dissolves. Sprinkle about 1/4 of the flour over yolk mixture. Gently fold in flour just until blended. Repeat with remaining flour, 1/4 at a time.
• 4

  Wash beaters thoroughly. In a large mixer bowl, beat egg whites with cream of tartar at medium speed about 1 minute or until soft peaks form (tips curl over). Gradually add 3/4 cup sugar; continue beating until stiff peaks form (tips stand straight).
• 5

  Stir about 1 cup of the beaten egg whites into yolks. Thoroughly fold yolk mixture into remaining whites.
• 6

  Turn into greased 10" tube pan. Bake at 325* oven for 60-65 minutes or until cake tests done. Invert cake in pan; cool. Using a spatula loosen cake from pan; remove
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