Feather Sponge Cake
Feather Sponge Cake
6 egg yolks
½ C. cold water
1½ C. sugar
½ t. vanilla
½ t. orange or lemon extract
1½ C. sifted cake flour
¼ t. salt
6 egg whites
¾ t. cream of tartar
Beat egg yolks until thick and lemony color. Add water and continue beating until very thick. Gradually beat in ½ of sugar, than add the extract. Sift flour with salt three times. Fold into egg yolk mixture a little at a time.
Beat egg whites until foamy. Add cream of tartar, and beat until it forms moist, glossy peaks. Gradually add (sprinkle in) remaining sugar. Maintain peaks, otherwise it will turn into soup.
Fold into first mixture, turning bowl gradually. Bake in ungreased 10” round tube pan in slow oven at 325˚ about 1 hour. Invert pan to cool.
