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Vermont Sponge Cake

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

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

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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