Six-Egg Sponge Cake
Six-Egg Sponge CakeIngredients
[*]1cup sifted cake flour
[*]1/4teaspoonsalt
[*]1teaspooncream of tartar
[*]1 1/4cupsugar
[*]1cupwater
[*]6 eggs, separated
[*]1teaspoonvanilla
Directions
[*]Set oven for slow, 325f.
[*]Sift together flour, salt, and cream of tartar.
[*]Combine sugar and water in a saucepan; stir over low heat until sugar dissolves.
[*]Cover and boil 2 minutes.
[*]Remove cover and boil without stirring to 230f on a candy thermometer, or until a little syrup forms a very soft ball when dropped in cold water.
[*]Whip egg whites until stiff but not dry.
[*]Pour syrup in a very thin stream on egg whites, beating constantly.
[*]Continue to beat until cool.
[*]Beat egg yolks until thick and lemon colored; fold into egg whites; blend well.
[*]Add vanilla.
[*]Sift a small amount of flour mixture over egg mixture: fold in carefully.
[*]Continue until all flour is added.
[*]Turn into an ungreased 10-inch tube pan.
[*]Bake 1 hour or until top springs back when lightly touched with fingertip.
[*]Invert pan: let cake hang until cold.
[*]Loosen from sides and tube of pan with a spatula.
[*]Frost with your favorite frosting or sprinkle with confectioners' sugar.
Pages:
[1]