10 lg. eggs, separated
2 c. sugar, sifted
4 1/2 tbsp. cold water
Juice & rind of 1 lemon
1 1/2 tsp. vanilla
3/4 c. potato starch
3/4 c. cake meal
1/2 tsp. salt

Preheat oven to 325°F. In a large bowl, beat egg whites until stiff. Set aside.

In another large bowl, beat yolks and sugar until pale yellow. Add water, lemon juice and rind, vanilla and salt. Fold the dry ingredients into the yolk mixture until well blended. Carefully, fold in the stiffly beaten egg whites. Pour into an ungreased 10 inch tube pan and bake at 325°F for 1 hour and 15 minutes or until cake springs back when touched with your finger. Invert to cool.

Yield: 24 servings at 124 calories each serving.