Molasses Sponge Cake
|Cold coffee||1⁄4 Cup (4 tbs)|
|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|
|Cream of tartar||1⁄4 Teaspoon|
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.