Ingredients:
1 cup all-purpose flour
S eggs separ-. ited
1/21 cup milk
1 tsp. vanilla extrdct
I’h tsp. baking po” der
1/2, tsp. cream or tartar
Instructions:
Beal 1/2ac. ugar and the egg yolks until light and fluffy. Stir in mil vanilla extract, flour and baking powder. Beat the egg “hites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/2ac. ugar and continue beating until the “hite are gl sy and finn. Gently fold the whites into the )Olk mixture. Spoon this batter into a 9 X 13” buttered baking di h. Preheat O -en to 3500; bake th ! cake 30-40 minutes or until it feds finn and te ts done. Let the cake cool completdy and unmold onto large. p platter. Let cool for 2 hours. Piere ! the cake all over with a fork. P pare $yrup.
Notes:
Servings Yield:
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