Sponge cake
Instructions
Working together with the egg yolks with sugar until light and foamy cream, then join one at a time, 2 tablespoons lemon juice, the grated yellow rind of half a lemon, a pizzichino of salt.
Stir and mix well, then add the flour dropped to rain along with the yeast.
Mix again.
Beat egg whites aside well soda (with a pinch of salt) the egg whites, add one half to the mixture, stirring gently to embed; join the other half always with great delicacy and, after the last reshuffled, pour the mixture into the cake tin greased and already go to heat very moderate oven for about an hour.
Cool the cake in its mold, pull out, cut it into two parts horizontally and fill with whipped cream quite dense.
