True Sponge Cake

Preheat oven to 325°. Use a 9-inch tube pan and make sure it is free of any grease.

Beat egg whites until frothy; sprinkle with cream of tartar; continue beating until just stiff, but not dry.

Gradually beat in 1/4 cup fruit sugar and set aside.

Beat egg yolks until thick; gradually beat in cold water; then beat in 3/4 cup fruit sugar.

Blend or sift together flour and salt.

Sift or sprinkle the dry ingredients over the egg yolk mixture, a little at a time, combining lightly after each addition.

Fold in vanilla and lemon extract.

Carefully fold in the meringue.

Cut through batter with a knife to eliminate air bubbles.

Bake in preheated 325° oven for 60 to 75 minutes.

As soon as the cake is baked, invert it and allow to hang suspended until cold.

To remove from pan, loosen with a knife and shake carefully from the pan.