Easy Country Sponge Cake

Ingredients

6 eggs
1 ml cream of tartar
200 gr sugar
1 gr salt
16 ml lemon juice
6 gr lemon rind
130 gr sifted cake flour
15 strokes
2 batches
10 tube

Instructions

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.