Good morning, everybody… There’s cabbage soup from Scandinavia at “The New Adventures of Queen Victoria” today. It is also National Sponge Cake day! From: Mom’s cookbook Lemon Sponge Cake 1 cup sifted cake flour1/2 teaspoon salt1 teaspoon baking powder (sift all 3 together) In large bowl, beat three eggs until fluffy and lemon coloured.Beat in gradually: 1 cup sugarAdd: 1 tablespoon lemon juice1/2 teaspoon lemon extractAdd sifted flour mixture beating only enough to blend. Add quickly, 1 tablespoon at a time: 6 tablespoons hot milk.Beat about a minute. Pour into pan.Use 8″ × 4″ loaf pan, or 9" tube pan.Do not grease pan.Bake at 350 deg. F. — moderate oven — 40 to 45 minutes or until golden brown and firm to touch.Invert and cool in pan, then loosen sides and turn out on cake rack. Note: Above recipe may be doubled and baked in a 10-inchdeep tube cake pan. Bake about 1 hr.