Non-Shrinkable Sponge Cake

Directions

1. 1
   Sift flour, baking powder and salt 3 times.
2. 2
   Measure 2 cups sugar (reserve 1/4 cup).
3. 3
   In a large bowl beat until frothy the egg yolks and boiling water.
4. 4
   Gradually add 1 3/4 cups sugar and beat well.
5. 5
   Add dry ingredients, vanilla and lemon extract.
6. 6
   Fold in only until blended.
7. 7
   Add egg whites (beaten stiff) with the 1/4 cup sugar reserved.
8. 8
   Fold whites into other ingredients and bake in ungreased angel cake pan 1 hour at 350° or until done.
9. 9
   Makes a very large cake.