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Angel Sponge Cake

(Mrs. P. Davidson)

1 1/4 cup egg whites

7 egg yolks, beaten separately

Add to egg whites 1 cup and 2 tbsp. sugar and 1 tsp. cream of tartar.
Mix in 1/2 egg whites with yolks.
To whites, add 2./3 cup (sifted 4 times) flour, and 1/2 tsp. vanilla.
To yolks after whites are added, fold in 3.4 cup flour, sifted 4 times, and 2 tsp. lemon or orange juice.
Into an ungreased pan put this layer of yolk material, then a thicker of white mixture. 
Then more of yolks.
Bake 1 hour in a slow oven at first, then hotter.
Use whipped cream as a frosting. Use large sized angel food pan.

Submitted by Fred Smoot

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