Sift the flour, salt and cocoa together 4 times. Add the lemon juice to the beaten egg yolks and beat until they’re thick enough to hold a soft peak. Beat the egg whites until stiff, but not dry. Fold in the sifted sugar in small amounts. Pour into an ungreased tube pan, and cut through the batter with a spatula to remove large air bubbles. Bake in a 350 degree oven for 45 to 60 minutes. To cool, invert the pan and let the cake hang in the pan until it’s cooled. This recipe makes 1 (9-inch) cake.
Source: “250 Classic Cake Recipes”, Culinary Arts Institute, Consolidated Book Publishing, Inc., 1940
