4 egg yolks
1 1/2 c. boiling water
1 1/2 c. sugar
1 tsp. lemon or vanilla extract
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. cake flour
4 stiff beaten egg whites

Beat egg yolks until very thick; add sugar and continue beating. Add water; mix well and add sifted dry ingredients. Mix until smooth. Add extract. Fold in egg whites. Bake in ungreased 10 inch angel cake pan in slow oven, 325 degrees for 1 hour. Invert pan to cool. Serve plain or frosted.

Orange Sponge Cake: Substitute orange juice for water and omit the extract.