Fluffy Sponge Cake

• 1 1/2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 6 egg yolks (1/2 c.)
• 1 1/2 c. sugar
• 1/3 c. water
• 2 tsp. vanilla
• 1 tsp. lemon flavoring
• 1 tsp. grated lemon rind (if desired)
• 6 egg whites (3/4 c.)
• 1/2 tsp. cream of tartar

1. Heat oven to 325u0b0.
2. Blend flour, baking powder and salt; set aside.
3. Beat egg yolks in small mixer bowl until very light and lemon colored.
4. Beat in sugar gradually.
5. Beat dry ingredients in alternately (on low speed) with water, flavorings and rind.
6. In large bowl, beat egg whites and cream of tartar until stiff. Gradually add and gently fold egg yolk mixture into beaten whites. Pour into ungreased tube pan, 10 x 4-inch.
7. Bake 60 to 65 minutes.
8. Turn pan upside down with tube over neck of funnel or bottle.
9. Cool.
10. Go around pan with serrated knife; pull out, then do the same with bottom.
11. Wonderful with a cup of tea or after a heavy meal.

flour, baking powder, salt, egg yolks, sugar, water, vanilla, lemon flavoring, lemon rind, egg whites, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991257 (may not work)