Easy Country Sponge Cake

Directions

Preheat oven to 325℉ (160℃).

In a large mixer bowl, beat the egg whites until foamy.

Add the cream of tartar and continue to beat until stiff peaks form when the beater is raised; set aside.

In another bowl, beat the egg yolks on high speed for 1 minute.

Add the sugar, salt, lemon juice, and rind, and beat on high speed for 5 minutes longer.

By hand, fold the cake flour quickly into the egg yolks, about 15 strokes.

Add about one-third of the whites to the egg-yolk mixture and, with a large rubber spatula, fold until incorporated.

Gently fold in the remaining whites in 2 batches.

Little patches of white will still be showing.

Transfer to an ungreased 10-inch tube pan and bake for just 40 minutes.

The top will be golden brown.

Remove cake to a rack to cool for 1 hour.

Loosen the sides with a knife and separate the center of the pan from the sides.

Then loosen the bottom of the cake from the pan with a knife and tip out onto a rack.

Let the cake cool completely before serving or storing.