Sponge Cake
  by Amy Rabb-Liu

 
8 eggs, separated
1 1/2 cups sugar
grated lemon rind and tsp juice
1 cup cake meal
 
Beat egg whites until stiff.  Beat yolks, sugar and lemon until light.  
Fold in whites.  Put in un-greased angel cake pan.  Bake in pre-heated 
350-degree oven for about 1 hour.