Old-Fashioned Honey Sponge Cake

5 eggs, separated

3/4 cup honey

1/4 cup brown sugar

11/2 teaspoons vanilla extract

1 teaspoon grated lemon rind

1 heaping cup cake flour, plus 2 tablespoons

1/4 teaspoon salt

1/4 teaspoon baking soda

3/4 teaspoon cream of tartar


Preheat oven to 325° F and lightly grease a 9-inch tube pan. In a
medium bowl, beat egg yolks until frothy. Beat honey, brown sugar,
vanilla and lemon rind until well blended. Stir together the flour,
salt and baking soda and beat into the honey mixture. In a separate
bowl, beat egg whites until frothy. Add cream of tartar and continue
beating until stiff peaks form. Fold into the honey mixture and pour
into prepared pan. Bake for 50 minutes or until the edges shrink from
the sides of the pan and the cake is firm to the touch in the middle.
Serve with whipped cream.

Makes 10 to 12 slices