Rice Flour Sponge Cake

2 eggs, separated
1/3 cup sugar, divided
1/4 cup sifted rice flour
Dash Salt
1 tsp lemon juice

Beat egg whites until frothy. Add 1-1/2 tablespoons sugar and beat until stiff but not dry. Sift together twice rice flour, remaining sugar, and salt. Beat egg yolks until thick and lemon colored. Add lemon juice and flour mixture. Beat only until smooth. Add a small amount of beaten egg whites to yolk mixture and stir until blended. Fold in remaining egg whites with a rubber spatula. Pour into a small loaf pan (7-3/8x3-5/8x2-1/2 inches) which has been lined with was paper. Cut gently through batter to remove any air bubbles. Bake at 350F for 25 to 30 minutes. If using glass baking dish, reduce temperature to 325F. Invert onto cake rack and let cool before removing from pan.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana