Sponge Cake Recipe

Light Lemon Sponge Cake

6 eggs
1 cup sugar
¼ cup water
1 tsp lemon extract
1 tsp lemon zest
1 cup cake flour
½ tsp cream of tartar
¼ tsp salt

Preheat oven to 325F.

Separate the eggs, and beat yolks in a mixing bowl until they are quite thick. Slowly add the sugar while beating, and then the water, lemon extract and zest. Next beat in the flour.

Beat egg whites in another bowl, until they are good and foamy. Add in cream of tartar and salt. Keep beating until the whites are stiff. Fold whipped egg white mixture into the yolk mixture.

Pour batter into an ungreased 9-inch tube or Bundt pan. Bake for an hour.