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Sponge Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

6  each  Egg, separated
1  cup  Flour
1  teaspoon  Vanilla
1/4  teaspoon  Salt
1  cup  Sugar
1/3  teaspoon  Cream of tartar
1  each  Lemon, grated rind of

Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until stiff and add the cream of tartar and the remaining sugar. Combine the egg mixtures. Add salt to flour and fold into the egg mixture lightly. Pour into an ungreased pan with center tube. Bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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