Tennessee Sponge Cake
|Regular flour||1 Cup (16 tbs), sifted (Pillsbury Best)|
|Baking powder||1 Teaspoon|
|Eggs||7 , separated (Reserve 1 Egg White For Whipped Cream Fluff)|
|Cream of tartar||1⁄4 Teaspoon|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
Sift flour with salt, baking powder, cinnamon, nutmeg and allspice.
Beat egg whites with cream of tartar at high speed of mixer until light and fluffy.
Gradually add corn syrup.
Continue beating until stiff peaks form.
Do not underbeat.
Beat egg yolks with molasses and vanilla extract at high speed of mixer until thick.
Blend in dry ingredients.
Fold into egg whites, gently but thoroughly using wire whip or rubber spatula.
Pour into ungreased 10-inch tube pan.
Bake at 350° for 40 to 50 minutes until cake springs back when touched lightly.
Cool completely before removing from pan.
Decorate top with walnut halves.