Vermont Sponge Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Eggs, separated
3/4 cup: Cold Water,
1 1/4 cup: Sugar,
1 tsp: Vanilla,
1 3/4 cup: Flour,
1/4 tsp: Salt,
2 tsp: Baking Powder,
1/2 tsp: Cream of Tartar,
Directions:
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]
Source from luhu.jp
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]
Source from luhu.jp
Tags
Cakes