Sponge Cake

Description
This is the traditional cake of Israel-and it is exceedingly popular. It has no Hebrew name but is called by the European designation, tort. This cake appears in many shades and shapes and is covered in a variety of ways. A typical method involves cutting the cake horizontally in two and covering it with fresh strawberries (for which Israel is famous), jelly and whipped cream.

Ingredients

 * 6 egg yolks
 * 1¼ cups sugar
 * 2 tsp lemon juice
 * 1 tsp grated lemon rind
 * 6 egg whites
 * ¼ tsp salt
 * 1½ cups sifted cake flour
 * 1 tsp baking powder

Directions

 * 1) Beat egg yolks; gradually add sugar, beating until thick and light in color.
 * 2) Stir in lemon juice and rind.
 * 3) Beat egg whites and salt until stiff but not dry.
 * 4) Pile on top of the egg yolk mixture.
 * 5) Sift flour mixed with baking powder over egg whites and fold in carefully.
 * 6) Turn into a 10 inch tube pan.
 * 7) Bake at 325°F (170°C) for 50 minutes or until browned and free from sides of pan. Invert and let cool.