Passover Lemon Sponge Cake

Ingredients

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• 6 large egg whites
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• ½ teaspoon cream of tartar
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• ¾ cup white sugar
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• 1 cup butter, softened
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• 1 cup white sugar
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• 6 large egg yolks
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• 2 cups sifted cake flour
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• ½ teaspoon baking powder
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• ½ teaspoon salt
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
2. 2
   Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
3. 3
   Cream butter and 1 cup sugar in a large bowl with an electric beater until light in color. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter; fold in. Gently fold in egg whites. Pour batter into prepared pan.
4. 4
   Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.