Incredibly Light Sponge Cake

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Stir flour and salt together. Set aside.
3. 3
   Beat egg yolks until thick and pale and gradually beat in sugar. Stir in lemon juice, zest and water. Fold in the dry ingredients. Mix well.
4. 4
   Beat egg whites until stiff but not dry, then fold into batter and mix in well.
5. 5
   Bake in an UNGREASED 10 inch tube pan for one hour or until top springs back when lightly touched.
6. 6
   Remove cake from the oven and invert pan on a cooling rack and let it hang for 1 hour or until cool. Loosen cake from the pan with a spatula and shake out of pan.
7. 7
   Serve with fresh berries and whipped cream or berries and topping of your choice.