1 c. sifted cake flour
5 eggs, separated
1 c. sugar
2 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. salt

Sift flour 3 times. Using a rotary beater, beat egg yolks until thick and lemon-colored. Gradually add half the sugar, beating thoroughly, and then the lemon juice and grated lemon rind. Beat until thick. Beat egg whites and salt until stiff enough to form peaks but not dry. Fold in remaining sugar, then the yolk mixture. Fold in flour gently. Turn at once into ungreased tube pan. Powdered sugar sifted over top makes a delicate crust. Bake in preheated slow oven (325 degrees) for 50 to 60 minutes or until done. Remove from oven and invert pan 1 hour or until cake is cool.

Cocoa Sponge Cake: Replace 1/4 cup flour with 1/4 cup cocoa. Replace 1 tablespoon lemon juice with 1 tablespoon water. Sift cocoa with flour.

Jelly Roll: Omit 2 eggs from recipe. Add 1/2 cup water and 1 teaspoon baking powder. Line bottom of flat rectangular pan with greased paper. Spread cake evenly in thin layer. Bake in moderate oven (350 degrees) about 15 minutes. While hot, turn onto cloth sprinkled with powdered sugar and remove greased paper. Trim edges. Spread with soft jelly and roll up.

Orange Sponge Cake: Add grated rind and juice of 1/2 orange. Grate rind before cutting orange. Omit 1 tablespoon lemon juice.

Pineapple Meringue Sponge: Bake sponge in layers. Spread crushed pineapple between layers and on top. Top with meringue. Place in slow oven with door ajar until meringue is delicate brown in color.

Sponge Layer Cake: Bake in layer pans in moderate oven (350 degrees) about 30 minutes. Spread jam or jelly between layers. Sprinkle powdered sugar on top.