Sponge Cake from Trinidad

From the Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Naparima Girls' High School Cookbook. This is dairy free and has lemon juice and lime rind...Mmmm. Recipe doesn't say how long to bake so I guessed the time. Also, not sure what "cut with a knife to remove air bubbles" means!

• Ready In: 35 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1  cup flour
• 1⁄4 teaspoon salt
• 4  eggs, separated
• 1  cup sugar
• 1  tablespoon lemon juice
• 1  teaspoon lime zest, the grated peel
• 1  tablespoon cold water

Directions

1. Sift flour and add salt.
2. Beat egg yolks until thick and pale in color.
3. Gradually beat in sugar.
4. Add lemon juice, lime zest and water.
5. Fold dry ingredients into egg yolk mixture.
6. Beat egg whites until stiff; fold into batter.
7. Pour batter into ungreased 9" tube pan; cut with a knife to remove air bubbles.
8. Bake in a preheated 325 degree F. oven until top springs back when touched.
9. Invert and cool completely.
10. Loosen cake with a spatula and shake from pan.