Lemon Sponge Cake

A light and fluffy cake that you can serve to finish off your traditional English Afternoon tea. You can omit the lemon extract if you want a less bold taste.

Ingredients:

• 6 eggs
• 1 cup white sugar
• 1/4 cup water
• 1 tsp lemon extract
• 1 cup flour (cake variety)
• 1/2 tsp cream of tartar
• 1/4 tsp salt

Preparation:

Preheat your oven to 325F.

Separate the eggs, and beat just the yolks until they are nicely thick and bright yellow. Add the sugar slowly while beating. Add water and lemon flavoring too. Keep beating when you add the cake flour.

In another mixing bowl, beat the remaining egg whites until they are fluffy. Add cream of tartar and salt, and keep on beating. When the peaks are stiff, fold the egg whites into the other flour mixture.

Pour the batter into a 9-inch bundt pan, and bake for an hour.