Recipe(tried): Sponge Cake (using lemon zest, tube pan)

SPONGE CAKE

1 cup flour
6 eggs, separated
1 cup sugar, divided use
Grated rind (zest) of 1 lemon
1 teaspoon vanilla
1/3 teaspoon cream of tartar
1/4 teaspoon salt

Preheat oven to 325 degrees F.

Sift the flour 4 times; set aside.

Beat yolks of eggs until light and thick. Gradually add 1/2 cup of the sugar, the lemon zest and vanilla; set aside.

Beat the whites until stiff and add the cream of tartar and the remaining 1/2 cup sugar; fold lightly into the yolk mixture.

Add salt to flour and fold into the egg mixture lightly. Pour into an ungreased pan with center tube.

Bake at 325 degrees F for 1 hour.

Makes 1 tube cake