Agnes' Sponge Cake
|Sugar||1 Cup (16 tbs)|
|Sifted cake flour/Pastry flour||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Almond extract/Lemon extract||1 Teaspoon|
Sift flour five times.
Beat egg whites with salt until foamy.
Add cream of tartar and continue to beat until whites form moist peaks.
Add sugar gradually 2 tablespoons at a time beating well after each addition.
Beat yolks in a separate bowl until thick and yellow and add flavoring.
Fold yolks carefully into the egg white mixture.
Fold in the flour.
Scrape into an ungreased tube pan.
Bake at 350F 45-50 minutes or until golden brown.
Turn upside down and let cool.