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SPONGE CAKE
1 tablespoon sweet
butter
1 tablespoon all purpose flour
4 egg whites
1/4 teaspoon
cream of tartar
1/2 cup sugar
4 egg yolks
3/4 cup all purpose flour
sifted Preheat oven to 350 degrees.
Brush an 8-inch springform cake
pan with the butter and dust with flour.
With an electric mixer, whisk the
egg whites with the cream of tartar, slowly adding the sugar, and continue to
beat until stiff.
With a spatula, fold in the egg yolks, then gradually
incorporate the sifted flour mixture.
Pour the batter into the cake mold
and bake for 15 to 18 minutes. Unmold on a pastry rack to cool.
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