Flour And Egg Sponge Cake

Directions

1. 1
   Beat together egg yolks and water 5 minutes with rotary beater.
2. 2
   Add sugar and beat 4 minutes.
3. 3
   Sift together flour and salt.
4. 4
   Stir gradually into egg yolk mixture, keeping the mixture smooth. Blend in lemon extract.
5. 5
   Beat until frothy 4 egg whites. Add cream of tartar and continue beating until stiff enough to hold a peak.
6. 6
   Fold into egg yolk mixture.
7. 7
   Pour into ungreased tube pan.
8. 8
   Bake 60 to 65 minutes in slow oven (325°).
9. 9
   Invert pan and cool.
10. 10
    Remove from pan.