Champion Sponge Cake

Name: Champion Sponge Cake
Ingredients: 1 1/4 c. sifted flour; 1 c. sugar; 1/2 tsp. baking powder; 1/2 tsp. salt; 6 eggs, separated; 1 tsp. cream of tartar; 1/2 c. sugar; 1/4 c. water; 1 tsp. vanilla; 1/4 c. butter; 1/4 c. shortening; 3 c. sifted powdered sugar; 8 1/2 oz. can crushed pineapple, drained; 1/8 tsp. salt; 1/4 tsp. vanilla; 1/2 tsp. lemon rind, grated

16 ingredients

11 steps

Ingredients

1 1/4 c. sifted flour
1 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
6 eggs, separated
1 tsp. cream of tartar
1/2 c. sugar
1/4 c. water
1 tsp. vanilla
1/4 c. butter
1/4 c. shortening
3 c. sifted powdered sugar
8 1/2 oz. can crushed pineapple, drained
1/8 tsp. salt
1/4 tsp. vanilla
1/2 tsp. lemon rind, grated

Directions

1

Sift together 1 cup sugar, baking powder and salt.
2

Beat egg whites at high speed until frothy.
3

Add cream of tartar.
4

Gradually add 1/2 cup of sugar, beating until stiff but not dry and peaks form.
5

Combine egg yolks, water, vanilla and dry ingredients.
6

Beat at medium-high speed until thick and lemon colored (about 4 minutes).
7

Gradually fold egg yolk mixture into egg whites.
8

Pour batter into ungreased 10-inch tube pan.
9

Bake at 350° for 45 minutes.
10

Invert to cool.
11

Serve plain or frost with Pineapple Frosting.