Vanilla Sponge Cake
Yield: 12 servings

1 c Cake flour; sifted
1/2 c Sugar; divided
4 Egg yolks
1/2 ts Vanilla extract
10 Egg whites
1 ts Cream of tartar
1/2 ts Salt
3/4 c Sugar
1/2 ts Vanilla extract

Recipe by: Southern Living
Preparation Time: 0:30
Sift flour and 1/2 cup sugar together 3 times; set aside.
Beat egg yolks at high speed of an electric mixer 4 minutes
or until thick and lemon colored. Add 1/2 teaspoon of
vanilla extract; beat at medium speed an additional 5
minutes or until thick. Set aside. Beat egg whites until
foamy. Add cream of tartar and salt; beat until soft peaks
form. Add 3/4 cup sugar, 2 tablespoons at a time; continue
beating until stiff peaks form. Sprinkle one-fourth of
flour mixture over egg whites; gently fold it in. Repeat
procedure with remaining flour, adding one-fourth of the
mixture at a time. Fold 1/2 teaspoon vanilla into the egg
white mixture. Gently fold beaten egg yolks into egg white
mixture. Pour the mixture into an ungreased 10-inch tube
pan.
Bake at 350 degrees for 45 to 50 minutes or until cake
springs back when lightly touched. Invert pan carefully.
Let cake cool in pan 40 minutes. Loosen cake from sides of
pan using a narrow metal spatula; remove from pan. Yield:
one 10-inch cake.