#609 - Easy Sponge Cake

(by Aunt Grace [Herman] Knouse)

4 eggs
1 cup white sugar
1 cup flour
4 TBSP cold water
1 tsp. baking powder

In a mixer add eggs--beat. Add white sugar--beat. Add cold water and baking powder--beat. Slowly add flour--beat until smooth. Pour batter into a greased angelfood cake pan. Bake at 375 degrees for 30-35 minutes. Touch with your finger to test--if it springs back it's done. If it doesn't, bake a few more minutes and retest. Let the cake cool 15-20 minutes. Use a knife to loosen the cake all away around the edge, then flip it upside down on a serving plate. Serve with crushed berries or ice cream if you wish.

#514 - Sponge Cake

(by Shirley McNevich)

7 eggs whites
1 cup white sugar
1 tsp. cream of tartar
1 tsp. vanilla
7 egg yolks
1 cup white sugar
1/8 tsp. salt
1/2 cup warm water
1/2 cup warm milk
2 cups flour
2 tsp. baking powder

In a mixer beat egg whites until they foam--add 1 cup white sugar, cream of tartar and vanilla--beat and set aside. In a separate mixer bowl beat egg yolks, 1 cup white sugar, salt, warm water, warm milk, baking powder--add flour slowly and beat. Pour the second batter over the first batter and fold together with a wooden spoon. Pour the combined batter into a greased angelfood cake pan. Bake at 325 degrees for 1 hour. Test with a toothpick for doneness. Remove from oven and turn upside down on a cutting board and let it cool. When cool turn rightside up and use a tableknife to go around the edges, then turn upside down again on a plate. Frost with your favorite frosting.