Fluffy Sponge Cake

From Yankee Magazine's Great New England Recipes

Cakes and Frostings Recipes

Yield: Serves 12.

Makes a high, light cake that can be presented in so many ways. Serve with chocolate sauce and whipped cream, or use for strawberry shortcake. It could also be topped with a mixture of crushed pineapple, beaten egg white, and whipped cream, garnished with a cherry or strawberry.

• 1-1/2 cups flour
• 6 eggs
• 1-1/2 cups sugar
• 6 tablespoons cold water
• 1-1/2 teaspoons vanilla or almond extract
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt

Sift flour once before measuring. Separate the egg whites. Beat egg yolks until thick and lemon colored. Beat in sugar gradually. Blend in water and flour alternately. Add vanilla or almond extract and mix thoroughly. Beat egg whites until they almost hold a peak, then add baking powder and salt, and beat until they hold a point. Fold whites into egg yolk mixture. Pour into greased 9-inch tube pan and bake at 350 degrees F for 30 to 40 minutes. When done, remove from oven, invert pan on rack, and allow to cool.

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