The Recipe Corner - Grandma's Sponge Cake

6 large eggs, separated
1 cup sugar
Grated rind of 1/2 lemon
2 tbsps. lemon juice
1 cup flour
1/2 tsp. salt
1 tsp. baking power

Beat the egg yolks until thick. Add sugar slowly, still beating. Then add the grated rind, lemon juice and one half of the beaten egg whites. Mix well.

Fold in flour, baking power and salt. Add remainder of beaten egg whites and mix lightly.

Bake in an ungreased tin (cake pan) in a moderate oven (350〫F) for 35 to 45 minutes. Invert pan to cool.

Grandma always used an angel food cake pan for her sponge cake. She would also substitute orange rind and juice for the lemon. It depended on what she had in the house.

Recipe compliments of MarthaHorman.
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