Sponge Cake

1¼ cups flour, sifted
¾ cup sugar
6 egg yolks
¼ cup cold water
1 T. lemon juice
1 tsp. vanilla extract

Meringue
8 egg whites
1 tsp. cream of tartar
1 tsp. salt

Combine ¼ cup sugar and flour. Sift twice into a large bowl.
Make a well in flour mixture center. Add egg yolks and liquids.
Beat until mixture forms a smooth, moderately thick batter.
Add meringue ingredients to another bowl. Beat until soft peaks form.
Gradually add ½ cup sugar 2 T. at a time. Beat until stiff peaks form.
Pour cake batter slowly over meringue while gently folding in with spoon.
Pour mixture into a chiffon cake pan.
Bake at 350º for 50-55 minutes until top springs back when lightly touched.