Lemon Sponge Cake

My dearly beloved simply adores sponge cake, especially lemon sponge cake. I decided last night to make it "lower" cholesterol (that's not "no" cholesterol, just a little healthier). So here's the new recipe I came up with. It was all gone by noon, so I'm thinking it was a pretty big success!

LEMON SPONGE CAKE
Lower Cholesterol Version

4 egg whites
1 tsp cream of tartar
1/2 cup sugar
1/2 tsp lemon extract
2 egg yolks
1/2 cup sugar
1/2 tsp salt
1-1/4 cups flour
1 tsp baking powder
1/4 cup lemon juice
1 tbsp water
minced rind from one orange

Combine the egg whites and cream of tartar , and beat until foamy; add the lemon extract and 1/2 cup sugar, and beat until very stiff. Set aside. Beat the egg yolks until light colored and fluffy, add the remaining sugar, salt and water, and beat for about 30 seconds. Stir together the flour and baking powder; add them to the egg yolk mixture along with the lemon juice, and beat until well combined. Beat in half of the egg whites and orange rind, and then fold in the remaining egg whites. Bake in a well greased Bundt pan at 325F for 35 to 40 minutes, until the cake tests done. Cool about 10 minutes, then turn out of the pan. Sprinkle with powdered sugar when the cake is cool.

It's not a very big cake, but it packs a lot of flavor. Best of all, no one noticed that I'd cut the egg yolk content down!