Never-Fail Sponge Cake
[nlg:970477]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
Preheat oven to 325 degrees F.
Set oven rack to second-lowest position).
Prepare an ungreased tube pan with removable sides.
Sift together the flour, baking powder and salt.
In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
Add in sifted flour mixture alternately with water; beat until just blended.
In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
Transfer to the ungreased tube pan.
Bake for 55-60 minutes.
Immediately turn the pan upside down and cool completely before removing.