Mama's Sponge Cake
Pauline Poulsen
My mother was of Danish descent and this recipe may have originated there. She was born in 1890 and married in 1915. Our family all lived in Manti, Utah
8 eggs
Separate the yolks from the whites in two bowls. (Put whites in mixer bowl and set aside)
Whisk yolks and then add:
1 cup sugar
1/2 cup water
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
Mix well and set aside.
Egg whites:
Beat stiff as possible - 3 to 5 minutes
Add 1 tsp. cream of tarter
1/2 tsp. salt and beat to mix
Fold yolks and whites together and put in an ungreased angel food cake pan. Bake at 350 degrees for 50 minutes. Remove from oven and turn upside down to cool
To remove the cake run a thin knife around outside edge and inside edge of cake pan, then shake gently. (If you are fortunate enough to own a two part pan it will be very simple to get the bottom of the cake to come out whole.)
My mother was of Danish descent and this recipe may have originated there. She was born in 1890 and married in 1915. Our family all lived in Manti, Utah
8 eggs
Separate the yolks from the whites in two bowls. (Put whites in mixer bowl and set aside)
Whisk yolks and then add:
1 cup sugar
1/2 cup water
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
Mix well and set aside.
Egg whites:
Beat stiff as possible - 3 to 5 minutes
Add 1 tsp. cream of tarter
1/2 tsp. salt and beat to mix
Fold yolks and whites together and put in an ungreased angel food cake pan. Bake at 350 degrees for 50 minutes. Remove from oven and turn upside down to cool
To remove the cake run a thin knife around outside edge and inside edge of cake pan, then shake gently. (If you are fortunate enough to own a two part pan it will be very simple to get the bottom of the cake to come out whole.)
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