Lemon Sponge Cake

Directions

1. 1
   Sift flour, sugar, baking powder and salt together in bowl. Add in order:
2. 2
   oil, egg yolks, water, lemon juice and rind.
3. 3
   Beat with spoon.
4. 4
   Add cream of tartar to egg whites and beat until very, very stiff.
5. 5
   Pour egg yolks gradually over whipped egg whites, carefully folding just until blended.
6. 6
   Pour immediately into ungreased 10 x 4-inch tube pan.
7. 7
   Bake at 325° for 70 minutes. Invert cake.
8. 8
   When cold, loosen sides with spatula and remove cake from pan.