Easy Country Sponge Cake

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