Grandmother'S Sunshine Cake

• 10 egg whites
• 6 egg yolks
• 1 tsp (5 ml) cream of tartar
• 1/2 tsp (2 ml) fresh lemon juice
• 1-1/4 cups (300 ml) sugar
• 1 cup (225 ml) cake flour (Swans Down type)
• 1 tbsp (15 ml) water
• 1 tbsp (15 ml) grated lemon rind

1. In a large mixing bowl, beat the egg yolks until they are stiff.
2. Add only 1/2 cup (125 ml) of the sugar, the salt, lemon juice, and the grated lemon rind.
3. Sift the flour and measure it and then sift it again and carefully fold it into the egg yolk mixture (Be careful, you need to keep it light and airy).
4. Whip the egg whites lightly, and when they are half beaten, sift in the cream of tartar and add the water.
5. Then, continue whipping until the egg whites hold their shape.
6. Carefully fold in 1/2 Cup (125 ml) of sugar.
7. After the sugar, carefully fold this egg white mixture into the first egg yolk mixture.
8. Pour all of this, very carefully so you don't upset the air pockets to keep it light into a non-oiled tube pan.
9. Bake in 325 degree (175 C.) oven for about 1 hour.
10. Cool it inverted with the tube pan's center hole over a pop bottle.

egg whites, egg yolks, cream of tartar, lemon juice, sugar, cake flour, water, lemon rind

Taken from www.epicurious.com/recipes/member/views/grandmothers-sunshine-cake-50061722 (may not work)