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VERMONT SPONGE CAKE

3 eggs, separated
3/4 cup cold water
1 1/4 cups sugar
1 teaspoon vanilla
1 3/4 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon 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.

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5 of 7 people found the following review helpful:
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My husband cooked this sponge cake!, April 29, 2004 - 11:14 PM
Reviewer: Kay Everitt from Australia
It was absolutely delicious! I came home from work to find a double layer sponge cake on the bench. This recipe was deliciously light and had a wonderful taste.

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