TRUE SPONGE CAKE

Steps:

• Measure all ingredients.
• Sift sugar through fine sifter one to four times before measuring.
• Sift flour once before measuring.
• Separate yolks and whites of eggs.
• They will beat easily if at room temperature.
• Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
• It is unnecessary to wash beater before beating yolks.
• Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
• Add lemon rind.
• Beat in remaining sugar.
• Combine yolks and whites and fold together with spoon until mixture is even.
• Mix and sift remaining dry ingredients and cut and fold into egg mixture.
• Do not beat after adding flour, to avoid breaking air bubbles.
• Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
• Cut through mixture several times to break large air bubbles.
• Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
• Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
• Invert on wire cooler and let stand until cold.
• Loosen with spatula or knife.