Boiled Sponge Cake
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||1 Cup (16 tbs)|
|Cream of tartar||1 Teaspoon|
|Pastry flour||1 Cup (16 tbs)|
Boil sugar and water together to 238Â° F. or soft-ball stage.
Pour slowly over beaten whites and continue beating until cool.
Add beaten yolks and vanilla.
Fold in flour which has been sifted, measured and sifted four times with salt and cream of tartar.
Bake in an ungreased tube pan in a slow oven of 320Â° F. for one hour.