Lemon Sponge Cake - Pantespani

5 eggs, separated
1 cup sugar
1 cup cake flour
1 1/4 teaspoons baking powder
1 lemon rind, grated
1 teaspoon vanilla
1/2 cup butter, melted

1 1/2 cups sugar
1 1/4 cups water
juice of 1 lemon

Beat egg yolks and sugar several minutes until light and creamy.
Sift dry ingredients together and gradually add to batter. Add
lemon rind and vanilla. Beat egg whites until stiff and fold gently
into batter. Pour into greased and floured 13 x 9-inch pan. Spoon
melted butter evenly OVER top. Bake at 350-degrees for 25 to
30-minutes. Slowly spoon cooled syrup over hot cake.

Serves 24.

Syrup: Combine sugar, water and lemon juice and gently boil for
5 to 7-minutes, or until candy thermometer reaches 205-degrees.