Fresh Lemon Sponge Cake

• 6 large eggs, separated
• 1/2 tsp. cream of tartar
• 1/4 tsp. salt
• 1 1/2 c. sugar
• 2 tsp. grated lemon rind
• 1/4 c. each lemon juice and water
• 1 1/4 c. all-purpose flour
• powdered sugar (optional)
• lemon slices and leaves for garnish

1. In large bowl of electric mixer, beat egg whites with cream of tartar and salt until whites hold soft peaks.
2. Gradually add 1/2 cup of the sugar, beating until whites are stiff but not dry. Transfer to another large bowl.
3. Put yolks in unwashed mixer bowl. Beat until thick.
4. Add remaining sugar, 1 tablespoon at a time, beating yolks very thick and ivory colored.
5. Add lemon rind, lemon juice and water, beating until just blended.
6. Beat in flour at a very low speed or fold in by hand.
7. Add mixture to meringue, gently but thoroughly folding in with a rubber spatula.
8. Turn into ungreased 10-inch tube pan.
9. Spread evenly.
10. Cut through batter with spatula several times to break any air bubbles.
11. Bake at 325u0b0 for 1 hour or until tester inserted near center comes out clean. Invert on wire rack to cool.
12. Loosen cake from sides of pan with spatula.
13. Set on serving plate.
14. Sift powdered sugar over top if desired.
15. Garnish with lemon slices and leaves before serving.

eggs, cream of tartar, salt, sugar, lemon rind, lemon juice, flour, powdered sugar, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418369 (may not work)