Softasilk Cool Lemon Sponge Cake - egg whites

Method

• Heat oven to 325°. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy.
• Gradually beat in 1 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
• Mix remaining 1 cup sugar, the flour and lemon peel in large bowl; set aside.
• Beat egg yolks in medium bowl on medium speed 2 minutes. Beat in water and lemon juice.
• Beat egg yolk mixture into flour mixture. Gradually fold in egg white mixture, using rubber spatula.
• Pour into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula or knife to break air pockets.
• Bake about 1 hour or until cracks feel dry and top springs back when touched lightly. Immediately turn upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.
• Loosen side of cake with knife or long metal spatula; remove from pan. Frost side and top of cake with Lemon Topping. Store loosely covered in refrigerator.
• Lemon Topping:
• Gradually stir pudding mix (dry) into whipped topping until blended.
• *1 cup whipping (heavy) cream can be substituted for the whipped topping.
• Beat whipping cream and pudding mix (dry) in medium bowl on medium speed until stiff.