Sponge Cake
1 1/3 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
6 eggs, yolks and whites separated
1 teaspoon cream of tartar
1/4 cup water
1 teaspoon vanilla
1 teaspoon lemon extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
6 eggs, yolks and whites separated
1 teaspoon cream of tartar
1/4 cup water
1 teaspoon vanilla
1 teaspoon lemon extract
Sift flour once, measure, and sift again with baking powder, salt and 1 cup sugar.
Beat egg whites and cream of tartar in large mixing bowl until soft mounds begin to form.
Sprinkle remaining sugar (2 tablespoons at a time) over egg whites.
Beat until stiff peaks are formed.
Combine egg yolks, water, and flavorings in a small bowl.
Add dry ingredients and beat enough to blend.
Fold egg yolk mixture into beaten egg whites by cutting down through mixture, lifting up, and folding over -- about 40 strokes.
Pour batter into UNGREASED 10" tube pan.
Bake in preheated oven at 375° for about 35 minutes.
Cool in pan, upside down, 1 to 2 hours.
Loosen cake from sides and center tube with knife; gently pull out.
Beat egg whites and cream of tartar in large mixing bowl until soft mounds begin to form.
Sprinkle remaining sugar (2 tablespoons at a time) over egg whites.
Beat until stiff peaks are formed.
Combine egg yolks, water, and flavorings in a small bowl.
Add dry ingredients and beat enough to blend.
Fold egg yolk mixture into beaten egg whites by cutting down through mixture, lifting up, and folding over -- about 40 strokes.
Pour batter into UNGREASED 10" tube pan.
Bake in preheated oven at 375° for about 35 minutes.
Cool in pan, upside down, 1 to 2 hours.
Loosen cake from sides and center tube with knife; gently pull out.
"This cake was the required project for my 4-H cooking course one summer. Mother had me make it three times before she felt I had one fit to be judged at the county fair. Thanks to her persistence I won a blue ribbon. Many a time we toted this cake and a bowl of strawberries to Streator for Father's Day."