SPONGE CAKE

1 1/3 cups sifted (swans-down) cake flour
1 1/3 cups sifted sugar
Juice and grated rind of one lemon
3 tablespoons water
7 egg yolks
7 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar

Sift flour once, measure; sift four (4) times.  Add water to egg yolks and beat for 10 minutes.  Then add 1/2 cup sugar, lemon juice and beat.  Fold in flour.   Beat egg whites and salt with flat wire whisk.  When foamy add cream of tartar and beat until stiff enough to stand in moist peak.  Add remaining sugar, two (2) tablespoons at a time, and fold into egg yolk mixture until well blended

Turn into an ungreased 10 inch tub pan.  Bake at 325 for one (1) hour, or until done.  Remove from oven and invert pan until cool.