Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Eggs, separated |
| ½ teaspoon | Salt |
| 1 cup | Sugar |
| 1 tablespoon | Water |
| 1 cup | Sifted cake flour |
| 1½ teaspoon | Baking powder |
| 1 teaspoon | Lemon rind |
5101 WILSON AVE, ST. LOUIS Preheat oven to 350 F.
Combine egg whites and salt. Beat until they stand in soft peaks.
Gradually beat in ¼ cup sugar. In another bowl, beat egg yolks until thick and foamy. Slowly beat in remaining sugar and water. Sift together flour and baking powder. Slowly add yolk mixture. Stir in lemon rind. Fold egg whites into egg yolk mixture until well blended.
Bake 25 to 30 mins., or until cake springs back when lightly touched with finger. Allow to cool. Remove from pans and peel off waxed paper.