Lemon Glazed Sponge Cake

• 6 egg whites
• 1 tsp. cream of tartar
• 1 1/2 c. sugar
• 1 1/3 c. sifted cake flour or all-purpose flour minus 2 Tbsp.
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 6 egg yolks
• 1/4 c. water
• 1 tsp. lemon extract
• Lemon Glaze
• 1/2 c. flaked coconut (optional)

1. Combine egg whites and cream of tartar in large bowl.
2. Beat until soft mounds begin to form.
3. Beat at high speed with electric mixer or use rotary beater of flat wire whip.
4. Add 1/2 cup of sugar gradually by sprinkling 2 tablespoons at a time over whites and continuing to beat until stiff peaks form.
5. Do not underbeat. Sift flour, baking powder, salt and remaining sugar into small bowl.
6. Add egg yolks, water and lemon extract; beat with spoon until blended (about 75 strokes).
7. Fold egg yolk mixture carefully into stiffly beaten egg whites, using about 30 foldover strokes. (To fold, cut whites down through mixture with a large spoon, flat wire whip or rubber scraper; lift up and fold over.
8. Do not stir or beat.)

egg whites, cream of tartar, sugar, cake flour, baking powder, salt, egg yolks, water, lemon extract, lemon glaze, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288529 (may not work)