SPONGE CAKE
- 3 eggs,
- 1 scant cup sugar,
- 1 tablespoonful hot water,
- 2 teaspoonfuls vinegar,
- ½ teaspoonful salt,
- ½ teaspoonful extract of lemon,
- 1 cup Gold Medal Flour,
- ½ teaspoonful baking powder.
Beat the yolks until thick and light; add sugar gradually and continue beating; then add water and vinegar; add the salt to the whites and beat until very stiff; sift the flour with baking powder three times; add the flavoring and fold in the flour and the beaten whites alternately as gently as possible. Bake about 30 minutes in slow oven until well risen; then increase the heat. Invert to cool, then remove from pan.