4 egg whites
4 egg yolks
1 c. sugar
3 tbsp. cold water
1/2 tsp. lemon extract or 1 tbsp. lemon juice
1 1/2 tbsp. cornstarch
1 c. flour less 1 1/2 tbsp.
1 1/4 tsp. baking powder
1/4 tsp. salt

To Mix: 1. Measure all ingredients. Sift sugar 1 to 4 times through fine sifter before measuring. Sift flour once before measuring. Separate yolks and whites of eggs. They will beat easily if at room temperature.

2. Beat egg whites until stiff but not dry, and beat in gradually 1 tablespoon sugar for each white (out of sugar called for in recipe) and set aside. It is unnecessary to wash beater before beating egg yolks.

3. Add liquid to egg yolks and beat until lemon colored and so thick beater turns with difficulty. Beat in remaining sugar.

4. Combine yolks and whites and fold together with spoon until mixture is even.

5. Mix and sift remaining dry ingredients and cut and fold into egg mixture. DO NOT beat after adding flour, to avoid breaking air bubbles. Bake in 7" tube pan, 2 layers 7"x7" or 12 cupcake tins (1 hour if tube pan, 25 or 30 minutes in others) at 325 degrees or moderately slow.