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SIX - EGG SPONGE CAKE 
6 egg whites
6 egg yolks
1 1/2 c. cake flour, sifted
1/2 tsp. salt
1 tsp. double-acting baking powder
1 1/2 c. granulated sugar, sifted
1/2 tsp. cream of tartar
1/3 c. cold water
1 tsp. lemon extract
2 tsp. grated orange or lemon rind or 1 tsp. vanilla

Separate eggs, placing whites into large mixer bowl, yolks into another small bowl. Let stand at room temperature about 1 hour. Preheat oven to 375 degrees. Ready a 10 x 4 inch deep tube pan. Sift together flour, salt, baking powder, 1 cup sugar. Put into small mixing bowl. Add cream of tartar to egg whites, beat on high for 1 1/2 minutes or until soft peaks form, then sprinkle in remaining 1/2 cup sugar while beating about 1 1/2 minutes longer or until stiff. Remove from mixer. Shift to small mixing bowl. Add to yolks, water, lemon extract and rind or vanilla, then add to flour mixture in small mixing bowl. Beat on #e speed for 3/4 minute or just until blended. Pour over beaten whites. Shift back to large bowl position. Beat on #1 speed while folding over and over a few times with rubber scraper. Turn into ungreased pan, cut through batter with a spatula going around in widening circles without lifting spatula. Bake about 35 minutes. Invert and let hang until cold. Remove and frost as desired.
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