Vermont Sponge Cake

Categories: Cakes

Serves: 1 Servings

Ingredients:

3 Eggs, separated
3/4 c Cold Water
1 1/4 c Sugar
1 ts Vanilla
1 3/4 c Flour
1/4 ts Salt
2 ts Baking Powder
1/2 ts Cream of Tartar

Instructions:
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]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Previous: Vermont Spinach Salad | Next: Vermont Spring Chicken