Cream Sponge Cake
Preheat the oven to 350 degrees F. Grease and lightly flour a bundt or tube pan, tapping out the excess. In a large bowl, beat egg yolks and water until thick and lemon-colored.
Add sugar gradually, and beat two minutes. Set aside.
Place corn starch in a 1 cup measuring cup and fill with flour. Whisk and sift this corn starch and flour mixture with baking powder and salt, and add to the wet ingredients. Beat just until combined.
In a separate bowl, beat the egg whites with the lemon extract until stiff peaks form. Fold into the batter.
Pour into prepared pan and bake for 30 minutes.