Sponge Cake Roll

Directions

1. 1
   Line a 10 x 15 x 1-inch baking pan with waxed paper.
2. 2
   Sift flour with salt and baking powder.
3. 3
   Beat egg whites until foamy. Add cream of tartar; continue beating until stiff but not dry. Add sugar, a tablespoonful at a time, while continuing beating. Beat egg yolks with a fork.
4. 4
   Add lemon juice and rind.
5. 5
   Fold yolks into egg whites, mixing well.
6. 6
   Fold in flour by tablespoonfuls. Pour batter into paper lined pan.
7. 7
   Bake in moderate oven (375°) for 12 to 15 minutes.
8. 8
   Turn cake at once on a tea towel which has been covered with confectioners sugar.
9. 9
   Quickly peel off waxed paper and cut off any crisp edges.