Glorious Sponge Cake

• 6 eggs separated
• 1 cup sugar
• 1 cup sifted cake flour
• 1/4 cup cold water
• 1 tsp. lemon extract
• 1 tsp. lemon rind
• 1/2 tsp. cream of tartar
• 1/2 tsp. salt

Beat egg yolk until thick and add sugar.  Beat in flour alternately with water, lemon extract and lemon rind.  In another large bowl beat egg whites until stiff adding cream of tartar and salt.

Fold egg yolk mixture into egg white gradually and gently.  pour into ungreased tube pan and bake at 325 degrees for about 1 hour and 5 min.  Invert pan and let stand until cool.

Serve with favorite fruit and whipped topping.

Note:

I use this recipe but I cut it in half for a glazed fruit cake flan that I use with a metal flan pan and invert it and fill the inside with fruit such as fresh strawberries or canned peaches or canned apricots with a corn starch glaze.    It tastes so much better and fresher than the ones you buy at the market.   Add whipping cream and you have a terrifically easy German fruit cake.

ENJOY!!