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 extract
1/2 cup butter, melted

Syrup:
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 extract.

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 F 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 F.