Sponge Whip Cake

Early in the day, in large bowl, blend eggs, sugar, milk, salt and lemon juice.

Then, with mixer at high speed, beat until mixture holds soft peaks, about 15 to 20 minutes.

Start heating oven at 350°.

Using low speed, gradually beat flour into egg mixture, then pour batter into 10-inch tube pan which has been rinsed with cold water.

Bake 45 minutes or until surface springs back when lightly pressed with finger.

Turn cake pan upside-down over neck of bottle and cool cake, then remove it from pan.

Place on cake stand; sprinkle with sifted confectioners sugar.

Garnish with whole berries.

Or serve with a fresh or frozen fruit or with canned fruit: perhaps, three small cans of different fruits, served as one, with some of the juice.