vermont sponge cake
- Categories
- Cakes
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 | Eggs, separated |
| ¾ cup | Cold Water |
| 1¼ cup | Sugar |
| 1 teaspoon | Vanilla |
| 1¾ cup | Flour |
| ¼ teaspoon | Salt |
| 2 teaspoons | Baking Powder |
| ½ teaspoon | Cream of Tartar |
Beat the egg yokes and cold water until light. Add sugar and vanilla, beat for 7 minutes. Mix flour, salt, and baking powder. Add to the first mixture. Beat egg whites and cream of tartar until stiff peaks form. Fold into batter. Pour in a 9-inch tube angel food pan or bundt pan. Bake in a preheated 325F oven for 50 minutes.
Source: "The Yankee Kitchen" 02-16-93 (#5) [Alberta]
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