Sponge Cake

Step 1: Preheat oven to 350°F.

Step 2: Have ready an ungreased tube pan.

Step 3: Separate the eggs and cover both the whites and yolks with plastic wrap to prevent a film from forming. Let the yolks and whites reach room temperature before using.

Step 4: Sift and measure the cake flour.

Step 5: Add ¼ cup sugar.

Step 6: Place 1/2 cup of granulated white sugar in your electric mixer fitted with the paddle attachment.

Step 7: Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored.

Step 8: Beat in the vanilla extract, water, and lemon zest.

Step 9: Sift the flour/sugar mixture over the batter but do not stir

Step 10: In a clean bowl, with the whisk attachment, whip the egg whites until foamy.

Step 11: Add the cream of tartar and continue beating until soft peaks form.

Step 12: Gradually add the last 1/4 cup of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form.

Step 13: Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated.

Step 14: Do not over mix or you will deflate the batter.

Step 15: Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.

Step 16: Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Step 17: Remove from oven and cool for at least one hour before unmolding.