Lemon Glazed Sponge Cake

Combine egg whites and cream of tartar in large bowl.

Beat until soft mounds begin to form.

Beat at high speed with electric mixer or use rotary beater of flat wire whip.

Add 1/2 cup of sugar gradually by sprinkling 2 tablespoons at a time over whites and continuing to beat until stiff peaks form.

Do not underbeat. Sift flour, baking powder, salt and remaining sugar into small bowl.

Add egg yolks, water and lemon extract; beat with spoon until blended (about 75 strokes).

Fold egg yolk mixture carefully into stiffly beaten egg whites, using about 30 foldover strokes. (To fold, cut whites down through mixture with a large spoon, flat wire whip or rubber scraper; lift up and fold over.

Do not stir or beat.)