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Molasses Sponge Cake

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Molasses sponge cake is a favorite in our family. Baked with fresh and rich molasses, the molasses sponge cake is rich, delicious and is prepared with a batter of cold coffee, sugar, flour, cream of tartar and added vanilla. The cake is especially good with a coffee frosting.
Ingredients
  Eggs 4
  Cold coffee 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  White sugar 3⁄4 Cup (12 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Sifted cake flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
Directions

Separate eggs, add coffee and vanilla to yolks and beat until thick and light.
Beat in sugar and molasses gradually.
Sift together three times the flour, baking powder and salt and fold into egg mixture in thirds.
Beat egg whites until light and foamy, add cream of tartar and continue beating until whites are almost stiff but not dry.
Fold into sponge batter.
Cut gently through batter.
Bake in 10 inch ungreased tube pan for one hour at 325F.
Remove from oven and invert until cool.
Frost with coffee icing.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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