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Vermont Sponge Cake

  • 1serving

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Eggs, separated

  2. 3/4 c Cold Water

  3. 1/4 c Sugar

  4. 1 ts Vanilla

  5. 1 

  6. 3/4 c Flour

  7. 1/4 ts Salt

  8. 2 ts Baking Powder

  9. 1/2 ts Cream of Tartar

Instructions Jump to Ingredients ↑

  1. 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.

  2. Source: ‘The Yankee Kitchen’ 02-16-93 (#5) [Alberta]

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