Six-Egg Sponge Cake

TinyArtist

  Six-Egg Sponge Cake
  Ingredients  

• 1  cup sifted cake flour
• 1/4  teaspoon  salt
• 1  teaspoon  cream of tartar
• 1 1/4  cup  sugar
• 1  cup  water
• 6    eggs, separated
• 1  teaspoon  vanilla
  

  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.