Almond Flavored Sponge Cake
|Eggs||6 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||1 Cup (16 tbs), sifted|
|Cake flour||1 Cup (16 tbs), sifted|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Beat egg whites with hand or electric beater until frothy.
Then add cream of tartar, and continue beating until stiff but not dry.
Beat egg yolks with a hand or electric beater until very thick and lemon-colored.
Gradually add the sugar, while continuing to beat with hand or electric beater until well-blended.
Sift together flour and salt 3 times, and carefully fold them, a little at a time, into the egg yolk mixture.
Then fold in the beaten egg whites and flavorings.
Pour into an ungreased 9" tube pan and bake in a moderate oven of 325°F for 1 hr or until done.
Invert pan on a cake rack and cool for 1 hr before removing cake from pan.