Cream Sponge Cake
Yolks 4 eggs
1 cup sugar
3 tablespoons cold water
1½ tablespoons corn-starch
Flour
1¼ teaspoons baking powder
¼ teaspoon salt
Whites 4 eggs
1 teaspoon lemon extract
Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and beat two minutes; then add water. Put corn-starch in a cup and fill cup with flour. Mix and sift corn-starch and flour with baking powder and salt, and add to first mixture. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake thirty minutes in a moderate oven. This is an excellent mixture to use for whipped cream pies.