4 eggs
1 c. granulated sugar
1 c. flour
1/2 tsp. baking powder
Juice of one good-sized lemon

Break the eggs, keeping the yolks and whites separate. Beat the yolks ten minutes. Beat the whites until the dish can be turned upside down and the whites hold firmly. Add the sugar to the yolks and beat again until light and foamy. Add the lemon juice. Sift the flour twice. Fold the flour and whites - do not beat - into the mixture. Bake in a moderate oven for twenty minutes. This sponge cake should be eaten with hot coffee or chocolate, served with whipped cream.