Vermont Sponge Cake
Ingredients
3 eggs, separated
3/4 C. cold water
1 1/4 C. sugar
1 tsp. vanilla
1 3/4 C. flour
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. cream of tartar
Cooking Instructions
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 325 oven for 50 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)