CHINESE SPONGE CAKE (GAI DON GOH)

6 eggs, separated
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder

Preheat oven to 350 degrees F. Line 2 (9-inch) cake pans with wax paper.

Place egg whites in large bowl and beat until foamy. Gradually add sugar and beat until stiff. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Carefully fold in dry ingredients. Pour into prepared cake pans.

Bake 20 to 30 minutes. Watch carefully to keep from burning.

Source: Joann Haynes, from the Chinese-American Women's Club of Santa Clara County 1971 Cookbook