sponge cake

I make this when the hens are laying heavily and I have an excess of eggs. There's both a vanilla and lemon version.

ingredients

• 1 cup sugar
• 6 eggs, separated
• 1/4 cup boiling water
• 1 tsp vanilla extract OR 1 TB lemon juice
• 1 cup cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp lite salt

method

Sift sugar into small bowl.

Beat egg yolks in a large bowl until very light. Gradually beat the sugar into the yolks.

Beat in the boiling water. Let cool and then mix in the vanilla or lemon juice.

Sift the flour, baking soda and salt into a medium bowl.

Add the sifted ingredients gradually into the yolk mixture.

Whip egg whites in a medium bowl until stiff, but not dry.

Gently fold egg whites into batter.

Pour batter gently into a scrupulously-clean angel food cake pan and bake in a preheated 350 degree oven for 45 minutes.

When you remove the cake from oven, invert it onto a large funnel and let hang for about 1 1/2 hours until set.

Turm cake out on to a plate before storing.

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