Title: Vermont Sponge Cake
Categories: Cake
Yield: 1 Servings

3		Eggs, separated
3/4	c	Cold Water
1 1/4	c	Sugar
1	ts	Vanilla
1 3/4	c	Flour
1/4	ts	Salt
2	ts	Baking Powder
1/2	ts	Cream of Tartar

Beat the egg yokes and cold water until light. Add sugar and vanilla, beat for 7 minutes. Mix flour, salt, and baking powder. Add to the first mixture. Beat egg whites and cream of tartar until stiff peaks form. Fold into batter. Pour in a 9-inch tube angel food pan or bundt pan. Bake in a preheated 325F oven for 50 minutes.

Source: "The Yankee Kitchen" 02-16-93 (#5) [Alberta]

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