---------- Recipe via Meal-Master (tm) v8.05
  
       Title: EASY COUNTRY SPONGE CAKE
  Categories: Cakes
       Yield: 1 Servings
  
            -BETTY CLEAVER   (CCFK63C)
       6    Eggs; separated, room temp
     1/4 ts Cream of tartar
       1 c  Sugar
     1/4 ts Salt
       1 tb Fresh lemon juice
       1 tb Lemon rind; grated
       1 c  Sifted cake flour
  
   Preheat oven to 325 degrees. In a large mixer bowl, beat the egg whites
   until foamy. Add the cream of tartar and continue to beat until stiff peaks
   form when the beater is raised; set aside. In another bowl, beat the egg
   yolks on high speed for 1 minute. Add the sugar, salt, lemon juice, and
   rind, and beat on high speed for 5 min. longer. By hand, fold the cake
   flour quickly into the egg yolks, about 15 strokes. Add about one-third of
   the whites to the egg-yolk mixture and, with a large rubber spatula, fold
   until incorporated. Gently fold in the remaining whites in 2 batches.
   Little patches of white will still be showing. Transfer to an ungreased
   10-inch tube pan and bake for just 40 minutes. The top will be golden
   brown. Remove cake to a rack to cool for 1 hour. Loosen the sides with a
   knife and separate the center of the pan from the sides. Then loosen the
   bottom of the cake from the pan with a knife and tip out onto a rack. Let
   the cake cool completely before serving or storing. Source: Heartland
   Cookbook
  
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