"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for LEMON SPONGE is from ~LADY'S COOKBOOK~, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



6 separated Eggs
3C granulated Sugar
2tsp grated Lemon rind
2tbsp Lemon Juice
3/4C Water
3C pastry Flour
1tbsp Baking Powder
1/2tsp Salt

Whip egg whites until stiff

Beat egg yolks until very creamy

Add the sugar, lemon rind, lemon juice, water and flour- which has been sifted with the baking powder and salt

Fold in egg whites

Bake in a preheated 350F oven in 2, 8" greased and floured pans for 30'35mins

Cool 10 mins then turn out on to cooling rack

Cool then fill with lemon filling and frost with lemon frosting (RECIPES ALSO IN BOOK)




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