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Vermont Sponge Cake

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      Title: VERMONT SPONGE CAKE
 Categories: Cakes
      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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