GLORIOUS SPONGE CAKE

Beat until thick (at least 5 min.)		6  egg yolks (3/8 - 1/2 cup)
Beat in gradually			1  c. sugar
Beat in				1  c.  flour
alternately with			1/4  c. cold water
				1  tsp.  lemon extract
In a large bowl, beat until stiff		6  egg whites (3/4 cup)
				1/2  tsp. cream of tartar
				1/2  tsp salt

Gradually and gently cut and fold the egg yolk mixture into the beaten whites.  Pour into ungreased 10 in. tube pan.  Bake at 325  for 60 - 65 min.  When cake tests done, invert and let hang until cold.  Can serve with cooked frosting below.


		FLUFFY WHITE FROSTING

Mix thoroughly in sauce pan:	1  c. sugar
			1/3  c. water
			1/3  tsp.  cream of tartar
Boil slowly without stirring until syrup spins a 6 - 8 inch thread (242 degrees).  Keep saucepan covered first 3 min. to prevent crystals from forming on sides of pan. 

While syrup is cooking, beat until stiff enough to hold a point:                                     2  egg whites (1/3 cup)

Pour  hot syrup very slowly in a thin stream into stiffly beaten egg whites, beating continually.  Add:  1 1/2  tsp. vanilla

Beat until  frosting holds its shape.  Spread on cooled cake.