Ingredients A |
|
|
8 |
|
Egg Whites (at room temperature) |
¼ |
Cup |
Sugar |
1 |
tsp. |
Cream of Tartar |
|
|
|
Ingredients B |
|
1 |
Cup |
Flour |
1 |
tsp. |
Baking Powder |
¼ |
tsp. |
Salt |
|
|
|
Ingredients C |
|
8 |
|
Egg Yolks (at room temperature) |
½ |
Cup |
Sugar |
½ |
Cup |
Water (or milk if desire) |
1 |
tsp. |
Vanilla |
|
|
|
Ingredient D
|
|
½ |
Cup |
Vegetable Oil |
- Preheat oven at 350°.
- Sift Ingredients B.
- Using an electric cake beater to whisk Ingredients A until foam and firm.
- In a separate bowl, beat Ingredients C, then add Ingredients B. When the batter is well mixed, beat in Ingredient D.
- Combine both mixtures by gently folding yolk mixture into whites.
- Using a tube cake pan, do not grease the pan. Pour in the batter evenly in the pan.
- Bake for 40 minutes or until brown on the surface. Do not open the oven door until the cake is done.
- Remove cake from oven and flip the cake upside-down until it is completely cool.
- Using a butter knife to gently remove the cake from baking pan.
Sponge cake can be served with coffee or tea as breakfast or afternoon snacks.