Lime Sponge Cake

6 large eggs, separated
1/2 tsp. cream of tartar
1/4 tsp. salt
1-1/2 C. sugar, divided
2 tsp. grated lime rind
1/4 C. each lime juice and water
1-1/4 C. all-purpose flour
lime slices and leaves for garnish
powdered sugar (optional)

In large bowl, beat egg whites, cream of tartar and salt until whites hold soft peaks. Gradually add 1/2 cup sugar and beat until whites are stiff, but not dry. Transfer to another large bowl.
Put yolks in unwashed first bowl. Beat until thick. Add remaining sugar, 1 tablespoon at a time. Add lime rind, lime juice and water, beat until just blended. Beat in flour at very low speed. Add mix to meringue and fold in gently. Pour into ungreased 10-inch tube pan. Remove air bubbles. Bake at 325 degrees for 1 hour or until done. Invert on wire rack to cool completely before removing from pan. Sift powdered sugar over top, if desired.
Garnish with lime slices and leaves before serving.

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