Vanilla Sponge Cake

Directions

Sift flour and ½ cup sugar together 3 times; set aside.

Beat egg yolks at high speed of an electric mixer 4 minutes or until thick and lemon colored.

Add ½ teaspoon of vanilla extract; beat at medium speed an additional 5 minutes or until thick.

Set aside. Beat egg whites until foamy.

Add cream of tartar and salt; beat until soft peaks form.

Add ¾ cup sugar, 2 tablespoons at a time; continue beating until stiff peaks form.

Sprinkle one-fourth of flour mixture over egg whites; gently fold it in.

Repeat procedure with remaining flour, adding one-fourth of the mixture at a time.

Fold ½ teaspoon vanilla into the egg white mixture.

Gently fold beaten egg yolks into egg white mixture.

Pour the mixture into an ungreased 10-inch tube pan.

Bake at 350℉ (180℃) for 45 to 50 minutes or until cake springs back when lightly touched.

Invert pan carefully.

Let cake cool in pan 40 minutes.

Loosen cake from sides of one 10-inch cake pan.