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MATCHLESS SPONGE CAKE
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Source: Kate Smith
| 1 1/4 cups | sifted Swans Down Cake Flour |
| 1 1/4 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 4 | egg yolks |
| 1 1/4 cups | sugar |
| 4 | egg whites |
| 1 teaspoon | vanilla |
| 1 teaspoon | grated lemon rind |
| 2/3 cup | boiling water |
Sift flour once, measure, add baking powder and salt, and sift together three times. Beat egg yolks until thick and light. Add V2 cup sugar gradually, beating constantly. Beat egg whites with rotary egg beater or flat wire whisk until light and foamy throughout; add remaining % cup sugar very gradually and continue beating until stiff enough to hold up in definite, satiny peaks. Add vanilla and lemon rind. Add boiling water to egg yolks, stirring well; then add flour all at once and beat with spoon until smooth, Fold quickly into egg whites. Turn into ungreased tube pan and bake in moderate oven (350° F.) 1 hour and 5 minutes, or until done. Invert pan 1 hour, or until cold.
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