Special Sponge Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Powdered sugar||1 1⁄4 Cup (20 tbs), sifted|
|Cream of tartar||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
Combine flour and 1/2 cup of the powdered sugar; set aside.
In large mixer bowl beat egg yolks with electric mixer till thick and lemon-colored.
Gradually add remaining sugar and 1/2 teaspoon salt, beating constantly.
Wash beaters; beat egg whites with vanilla, cream of tartar, and almond extract till soft peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over batter, one-third at a time; gently fold in.
Bake in ungreased 9-inch tube pan at 325° for 55 minutes.
Invert cake in pan; cool thoroughly.