Cold-Water Sponge Cake

This really works best in a tube pan. If you do use a tube pan, you can split the cake into two layers, then fill and frost as desired.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup egg yolks (about 6)
• 1 1/2 teaspoons vanilla
• 1/2 cup cold water
• 1 1/4 cups sugar
• 3/4 cup egg whites (about 6)
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt

Directions

Line bottom of a 10-inch tube pan or three 8-inch layer pans with wax paper, cut to fit. Preheat oven to 350 degrees.

Sift the flour and set aside. Put the egg yolks into the large bowl of an electric mixer. Beat until pale yelow and thick. Add vanilla and continue beating while you drizzle in the water. Continue beating until very thick, about 5 minutes. Slowly add the sugar and beat until well blended. Remove bowl from mixer and fold in flour mixture until well blended.

Combine the egg whites, cream of tartar and salt in large bowl and beat until stiff, but not dry. Add about 1/4 of egg whites to egg yolk mixture and fold in. Then fold in remaining egg whites.

Spread the batter evenly in prepared pan(s). Bake for about 45 minutes in the tube pan or 30 - 35 minutes in the layer pans or until a toothpick inserted in center comes out clean. Invert the pan(s), cool completely , then remove from pan. Fill and frost as desired.

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@mtaonline.net
Cold-Water Sponge Cake