Fold a light egg-yolk batter with stiff egg whites and bake in an ungreased tube pan.

Steps

1. Sift flour and salt together.
2. Beat egg yolks with electric beaters until thick and pale in colour.
3. Gradually beat in sugar.
4. Add juice, peel and water.
5. Fold in dry ingredients.
6. Beat egg whites until stiff; fold into batter.
7. Pour batter in an ungreased 9" tube pan.
8. Bake at 325°F until top springs back when touched.
9. Invert and cool completely.
10. Loosen cake with a spatula and shake from pan. Serve plain or frost.