This old fashioned sponge cake is made light with beaten egg whites and layered with a homemade lemon filling cooked in a double boiler. Delicate cakes like this were popular for family gatherings, church suppers, and spring celebrations when simple citrus desserts felt especially special.
6 eggs
2 1/2 cups flour
2 tsp baking powder
1 cup boiling water
1 and 1/2 cups sugar
vanilla
lemon
Beat yolks and add sugar.
Whip whites real stiff and add to yolks.
Add hot water, then add flour and baking powder, then flavoring
Batter will be thin
Bake slowly
Lemon Filling
Prepare in double boiler.
3 eggs
1 lemon
1 cup hot water
1 cup sugar
2 tbsp corn starch