5 Large Eggs
1/2 teaspoon cream of tartar
1/2 cup granulated sugar sifted
3/4 teaspoon vanilla
3/4 cup cake flour sifted
sweetened whipped cream
Cake serves 8-10.
Preheat oven to 400°F. Line two 8-inch round cake pans with waxed paper or parchment paper; lightly grease paper. Separate eggs.
In small mixer bowl, beat yolks 1 minute; set aside. In large mixer bowl with clean beaters, beat egg whites and salt until foamy.
Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl; beat 1 minute longer.
Fold beaten egg yolks into egg whites gently but quickly. Fold in sugar, flour and vanilla. Do not overmix.
Pour batter into prepared pans, spreading evenly from center out. Gently tap pans several times on table to break air bubbles.
Bake in center of oven 13 to 15 minutes. With thin knife, loosen sides of cake. Turn out of pan onto wire rack; cool completely.
Frost with whipped cream; garnish with berries. If desired, layers may be brushed with a simple syrup flavored with liqueur before frosting.
VARIATION: For chocolate sponge cake, substitute 1/2 cup cocoa powder for 1/2 cup cake flour. Sift flour and cocoa together before folding into egg whites.
NOTE: To prepare Simple Syrup, pour 1 1/4 cups water into small saucepan. Add 2 1/4 cups sugar; stir to blend.
Bring to a boil over medium heat. Remove from heat and cool. Use as desired or store in a container with tight-fitting lid; refrigerate up to 6 months.