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Vermont Sponge Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 3
Eggs, separated 3/4
c
Cold Water 1 1/4
c
Sugar 1
t
Vanilla 1 3/4
c
Flour 1/4
ts
Salt 2
ts
Baking Powder 1/2
ts
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]
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