Light lemon sponge cake

Serves 12

7 egg whites
7 egg yolks
2 teaspoons liquid artificial sweetener
14 tablespoons powdered skimmed milk
1tablespoon baking powder
1 tablespoon finely grated lemon rind
1 tablespoon lemon juice

Whisk the egg whites and a pinch of salt with an electric mixer until they are stiff.
Add the sweetener and the egg yolks one by one, beating well after each addition.

Add the lemon juice and rind.
Sift the powdered milk and the baking powder into the bowl and fold in.

Spray a round tin of 22 cm with vegetable oil and pour the batter into it.
Bake in a moderate oven for about 40 minutes.

If you use an angel cake tin, the sponge cake will grow higher.