Sponge Cake (mom's)

Sponge Cake (mom’s)

• 9 large eggs, separated
• 2 cups sugar
• 2 cups A.P. flour, sifted
• (lemon, optional)

Beat egg whites (with ½ tsp lemon juice or ¼ tsp cream of tartar optional) until stiff.

Beat egg yolks (with optional grated lemon rind) with sugar. Make sure sugar gets dissolved in yolks. (about 5 minutes)

Fold egg yolk mixture into whites.

Fold the sifted flour in.

Bake 350° one hour, in an ungreased 10" tube pan.

Cool inverted.