Hi JEG,

I hope these recipes will be a help to you...
Betsy

Esther's Sunshine Cake

7 eggs
1 1/2 cups white sugar
1/2 cup water
1 1/4 cups cake flour
1/2 tsp. cream of tartar
1 tsp. vanilla

Separate eggs. Beat whites until stiff.

Boil sugar and water until it spins a thread. Pour in whites of eggs and beat. Add vanilla.

Beat yolks until lemon color and add whites. Fold sifted flour and cream of tartar into mixture. Pour into tube pan.

Bake 325, 50-60 minutes.

Rose’s Sponge Cake

1 1/4 cups sugar
1/2 cup water
Whites of 6 eggs
Yolks of 6 eggs
1 1/4 cups flour
1 tsp. cream of tartar
1 1/4 tsp. lemon extract

Cook sugar and water together until the syrup will spin a thread 3 inches longer. Pour syrup slowly over stiffly beaten egg whites. Beat until cold, about 10 minutes.

Add well-beaten egg yolks. Sift flour, salt, cream of tartar together 3 times. Then sift into egg mixture, a little at a time, folding it in. Add lemon extract.

Bake in ungreased tube pan, 50-60 minutes (low oven).

Jonquel Sponge Cake

1 1/2 cups sugar
1/2 cup water
8 large egg yolks
8 egg whites
1 1/4 cups flour
1 tsp. salt
1 tsp. cream of tartar
1 tsp. lemon extract

Combine sugar with water in saucepan. Boil until mixture spins a 2 inch thread.

Beat 8 egg yolks until thick and lemon color. Pour hot syrup over while beating then add flour and salt.

Beat egg whites until foamy. Add cream of tartar. Beat until stiff. Fold into egg yolk mixture.

Bake at 350 degrees for 50 minutes.

Coffee Glaze for Any Cake

2 1/2 tbsp. water
1 1/2 cups confectioners sugar, sifted
Dash of salt
2 tsp. instant coffee
1 tbsp. butter or oleo

Heat water and butter together. Measure sugar, salt and instant coffee into bowl. Add hot liquid, and stir until smooth. Pour over cake, letting it run down side. Makes glaze to cover tube cake.