Feather Sponge Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Orange extract/Lemon extract||1⁄2 Teaspoon|
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||3⁄4 Teaspoon|
Beat egg yolks till thick and lemon-colored.
Add 1/2 cup cold water; continue beating till very thick, about 5 minutes in all.
Gradually beat in sugar, vanilla, and extract.
Sift flour with salt; fold into egg yolk mixture a little at a time.
Beat egg whites with cream of tartar till stiff peaks form.
Fold into first mixture, turning bowl gradually.
Bake in ungreased 10-inch tube pan at 325° about 1 hour.
Invert in pan to cool.