6 lg Eggs; separated
1/2 ts Salt
1 c Sugar
1 tb Water
1 c Sifted cake flour
1 1/2 ts Baking powder
1 ts Lemon rind
Set oven @ 350°F/175°C.
Combine egg whites and salt. Beat until they stand in
soft peaks. Gradually beat in 1/4 cup sugar. In another
bowl, beat egg yolks until thick and foamy. Slowly beat
in remaining sugar and water. Sift together flour and
baking powder. Slowly add yolk mixture. Stir in lemon
rind. Fold egg whites into egg yolk mixture until well
blended. Bake 25 to 30 mins., or until cake springs back
when lightly touched with finger. Allow to cool. Remove
from pans and peel off waxed paper.
