Ingredients:
- 2/3 cups sifted flour
- 1/3 cup cornstarch
- 6 eggs, separated
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Fruited Whipped Cream, below
Preparation:
Sift together the flour and cornstarch. Beat egg yolks at high speed until thick and light lemon colored. Add water and vanilla. Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time. Fold in flour and cornstarch mixture about 1/3 at a time until completely blended. Beat egg whites and salt until foamy; sift cream of tartar over the foamy whites then continue beating until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Pour egg yolk batter over egg white mixture; fold together until there are no streaks. Pour into an ungreased 10-inch tube pan. Bake at 325° for 1 hour.Fruited Whipped Cream
- 2 cups heavy cream
- 1/3 cup light corn syrup
- 2 cups seedless grapes
- 2 cups orange sections
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