1 c. cake flour
6 egg yolks
1 c. sugar
1/2 tsp. salt
1 tbsp. lemon juice
1 1/2 tsp. grated lemon rind
6 egg whites

Sift and measure flour. Beat egg yolks until thick. Add sugar gradually. Continue beating. Add the lemon juice and lemon rind. Beat egg whites (to which the salt has been added) until stiff but not dry and fold one half of whites into the yolk and sugar mixture. Sift in flour about 1/4 at a time and combine by cutting and folding. Fold in the remainder of the egg whites.

Put sponge cake mixture in an ungreased shallow pan (jelly roll pans work well) (or tube pan). For using jelly roll pan you have to make 2 batches of this recipe so the filling can be put in between the 2 cakes. Bake in slow oven (250-300 degrees) depending upon size and shape of pan. Cake is done when cake springs back when pressed with finger. (Rebounds back in a way.) Invert pan on a cake cooling rack and remove.

FILLING:

(Double the batch for sponge cake.) 1/2 c. sugar 5 tbsp. flour 1/2 tsp. salt 2 c. milk 2 eggs, beaten 1 tsp. vanilla

Mix sugar, salt, and flour. Scald milk in upper part double boiler over hot water. Slowly pour milk over dry ingredients to make a smooth paste. Return to double boiler, continue cooking until it thickens. Pour a small amount of mixture onto eggs. Stir well and return to double boiler to cook 1 minute. Cool; add vanilla. (All fillings need to be cool before spreading on any layer cake.)