#1796 - Cake Flour Sponge Cake

(by Shirley McNevich)

1 1/4 cups sifted cake flour (measure before sifting)
1/2 cup white sugar
1/4 tsp. salt
5 eggs
1 tsp. cream of tartar
3/4 cup Kayro light OR dark corn syrup
1 tsp. vanilla

Into a bowl sift the cake flour, 1/4 cup white sugar and salt--set aside. In a mixer add 5 egg whites and cream of tartar--beat until peaks form. Add remaining 1/4 cup white sugar--beat. Add corn syrup--beat until stiff--set aside. In a bowl add 5 egg yolks and vanilla--beat with a whisk. Fold egg yolk mixture into the egg white mixture using a spoon--stir. Add flour mixture to egg mixture--stir until mixed. Pour batter into an UNgreased 10" tube pan. Use a tableknife to pop any large bubbles in the batter. Bake at 325 degrees for 45-55 minutes or until inserted toothpick comes out clean. Remove from oven and invert tube pan on to a cooling rack to cool. Once cooled, loosen the edges and invert on to a cake plate.