Vermont sponge cake

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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