1/2 c. butter
1 c. sugar
1 c. dark molasses
2 eggs, separated
3 c. sifted cake flour
1 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon
1 c. buttermilk

Cream the butter in a bowl. Add sugar and cream until light and smooth. Add the molasses and beaten egg yolks and mix thoroughly. Sift the flour with soda, salt and spices and add to creamed mixture alternately with buttermilk. Fold in stiffly beaten egg whites and turn into well greased and floured 9 x 13 inch sheet cake pan. Bake at 350 degrees for 30 to 40 minutes. Serve with lemon sauce.

LEMON SAUCE:

1/2 c. butter
1 1/2 c. sifted powdered sugar
1 egg, separated
2 tsp. grated lemon rind

Cream the butter and sugar and add the egg yolk, beating constantly. Blend in lemon rind and fold in stiffly beaten egg white. Chill, then spread on top of gingerbread.