Vermont Sponge Cake

19.12.2008 | Author: Cook | Posted in Cakes
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Vermont Sponge Cake


Servings: 1
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
    •

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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